Tarkari Per Eda ( Eggs On Mixed Vegetables )
|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|
|Turmeric powder||1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Sugarcane vinegar||1 Tablespoon|
|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.