Egg Khichdi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Leftover Recipe
Difficulty: Easy

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Ingredients

  • 2 cups - cooked rice (or leftover rice)
  • 3 - eggs
  • 1 - small tomato, chopped
  • 1 - small onion, chopped
  • 2 - green chillies
  • A sprig - curry leaves
  • Mustard seeds
  • Oil
  • A pinch of turmeric
  • Salt to taste

How to Make Egg Khichdi

  • Heat oil in a kadai. Add mustard seeds. Let it crackle.
  • Add curry leaves, onion and chillies. Fry for some time (till transparent). Lower the flame.
  • Add turmeric and salt to taste.
  • Now break the eggs into the kadai and scramble it till they are broken into tiny bit (don't allow large egg lumps to form).
  • Once the egg is cooked add the chopped tomatoes. Saute for one minute.
  • Add to this the cooked rice and mix well.
  • Place a lid over the kadai and let it stand for a few seconds and turn off the flame. Serve hot.

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