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Tarkari Per Eda ( Eggs On Mixed Vegetables )

  Eggs 12
  Carrots 1 Cup (16 tbs)
  French beans 1 Cup (16 tbs)
  Potatoes 1⁄2 Cup (8 tbs)
  Chopped tomatoes 1⁄2 Cup (8 tbs)
  Chopped coriander 1 Tablespoon
  Chopped ginger 1 Tablespoon
  Caraway seeds 1 Tablespoon
  Onions 2 Large
  Turmeric powder 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Sugarcane vinegar 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Ghee 1 Cup (16 tbs)

1. Dice the onion and fry in four tablespoons of ghee, till golden. Add carraway seeds, coriander, tomatoes, turmeric, ginger and chilli powder and fry for a further five minutes after which toss in all the boiled vegetables, mash them and sprinkle with salt. Cover and cook for about 10 minutes. When the ghee has all been absorbed lower the flame and add the vinegar and stir.
2. Take a flat thali or pan and spread the vegetables in a thick layer.
3. Whip the eggs with a whisk. Add a pinch of salt and pepper and spread evenly over the vegetables. Cover and allow to cook on a slow heat for 7-10 minutes. Cut into twelve squares or more and serve while hot.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 392 Calories from Fat 284

% Daily Value*

Total Fat 32 g49.4%

Saturated Fat 17.4 g86.9%

Trans Fat 0 g

Cholesterol 382.6 mg127.5%

Sodium 180.1 mg7.5%

Total Carbohydrates 17 g5.6%

Dietary Fiber 4.2 g16.8%

Sugars 5.9 g

Protein 12 g23.7%

Vitamin A 69% Vitamin C 21%

Calcium 8.3% Iron 12.8%

*Based on a 2000 Calorie diet

Tarkari Per Eda ( Eggs On Mixed Vegetables ) Recipe