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Chunky Vegetable Egg Fry

englishtamil's picture
  Egg 1
  Onion 1⁄2 Small (1/2 sliced and 1/2 chopped)
  Green bell pepper 1⁄4 Ounce (1/4 inch width slice)
  Garlic 1 Clove (5 gm)
  Potato 1 Small, garnish
  Green chili pepper 1 Small, chopped
  Mushroom 1 Small
  Cauliflower 50 Gram
  Oil 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Black pepper 1 Pinch
  Fresh fennel 1 Pinch
  Ginger powder 1 Pinch
  Curry powder 1 Pinch
  Chinese seasoning 1 Teaspoon (Optional)
  Tamari 1⁄2 Teaspoon (Optional)
  Curry leaves 6 Ounce

1. Break the egg in a small bowl and whisk well.
2. Take a microwave safe bowl and coat it with oil, pour the egg mixture into it, cover and microwave it for 1 minute.
3. Finely chop the vegetables, grate the potato.

4. In a hot pan, heat the oil, add mustard seeds, black pepper, fennel seeds, green chilies, garlic and stir well.
5. Add in the onion, ginger powder, curry powder and mix well.
6. Add in all the finely chopped vegetables and stir fry on medium high heat.
7. Add salt, broken microwaved egg and mix together.
8. Add in chinese seasoning, soy sauce and little vinegar and stir well.
9. Add curry leaves, salt and stir fry on medium high flame for 3 minutes

10. Serve the dish with a bowl of rice or some toasted bread.

Recipe Summary

Difficulty Level: 
South Indian
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 157 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 105.7 mg35.2%

Sodium 120.3 mg5%

Total Carbohydrates 21 g7%

Dietary Fiber 3.5 g14%

Sugars 3.3 g

Protein 7 g13.9%

Vitamin A 3.5% Vitamin C 62.7%

Calcium 5.6% Iron 10%

*Based on a 2000 Calorie diet


Chunky Vegetable Egg Fry Recipe Video