Gujarati Tameta Nu Eeda
A delightful Gujarati-style scrambled egg dish cooked in a tangy, sweet, and spicy tomato gravy. Perfectly paired with warm phulkas or soft pav for a comforting meal.
25min
Total Time
3
Servings
Gujarati
Cuisine
Recipe
1
Heat oil in a heavy-bottomed pan over medium heat and add mustard seeds, cumin seeds, and asafoetida, letting them crackle.
2
Add the minced garlic, grated ginger, and slit green chilies, sautéing for about a minute until fragrant.
3
Add the finely chopped onions and cook until translucent and lightly golden.
4
Add the chopped tomatoes, turmeric powder, red chili powder, coriander-cumin powder, and salt. Cover and cook until the tomatoes turn soft and mushy.
5
Stir in the jaggery powder and let the gravy simmer for a couple of minutes until the oil begins to separate slightly.
6
Break the eggs directly into the tomato mixture, gently scrambling them into the gravy with a spatula.
7
Cook for another 3 to 4 minutes until the eggs are set to your liking, keeping them slightly moist.
8
Garnish generously with freshly chopped coriander leaves and serve hot with rotis or pav.
Ingredients
4 large eggs
4 ripe tomatoes, finely chopped
1 large onion, finely chopped
2 green chilies, slit
1 inch ginger, grated
3 cloves garlic, minced
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander-cumin powder
1 tablespoon jaggery powder
2 tablespoons oil
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.