Indian Scrambled Eggs with Onion and Tomatoes Khichri Unda
Elevate your breakfast game with **Indian Scrambled Eggs with Onion and Tomatoes (Khichri Unda)**—a flavor-packed twist on classic scrambled eggs! Infused with the bold flavors of turmeric, red chili powder, ground coriander, and fresh cilantro, this quick and easy recipe transforms staple breakfast ingredients into a vibrant, aromatic delight. Sautéed onions, garlic, and tomatoes create a rich, savory base, while optional green chili adds a touch of heat for the adventurous palate. Cooked to fluffy perfection, these spiced eggs pair beautifully with warm parathas, buttery toast, or even on their own for a protein-rich, satisfying meal. Ready in just 20 minutes, this recipe is perfect for busy mornings or a quick snack, with the fresh zest of lime wedges completing the dish. Whether you're diving into South Asian cuisine for the first time or craving something comforting yet bold, this versatile dish is sure to impress!
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Recipe Information
Ingredients
- 4 large Eggs
- 1 medium, finely chopped Onion
- 2 small, finely chopped Tomatoes
- 1 small, finely chopped (optional) Green chili
- 2 tablespoons, finely chopped Cilantro (fresh coriander)
- 2 cloves, minced Garlic
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons (adjust to taste) Red chili powder
- 0.5 teaspoons Ground coriander
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (freshly ground) Black pepper
- 2 tablespoons Vegetable oil or ghee
- 1 for serving Lime or lemon wedges
Instructions
Crack the eggs into a bowl and whisk them until fully combined. Set aside.
Heat a skillet or frying pan on medium heat and add the vegetable oil or ghee.
Once the oil is warm, add the finely chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and green chili (if using) and sauté for another minute until fragrant.
Stir in the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens slightly.
Sprinkle the turmeric powder, red chili powder, ground coriander, salt, and black pepper into the pan. Stir well to combine the spices with the tomato-onion mixture.
Reduce the heat to low, and slowly pour in the whisked eggs. Stir continuously with a spatula, scraping the bottom of the pan, to create soft, fluffy curds.
Continue cooking for 2-3 minutes, or until the eggs are scrambled to your preferred consistency.
Remove the pan from heat and garnish with freshly chopped cilantro.
Serve hot with lime or lemon wedges on the side. Enjoy with toast, paratha, or as is!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 14.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
