Tarkari Per Eda ( Eggs On Mixed Vegetables ) Recipe
Summary
Ingredients
| 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) |
Nutrition Facts
Serving size
Calories 469 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.2%
Saturated Fat 17.4 g87.1%
Trans Fat 0 g
Cholesterol 382.6 mg127.5%
Sodium 183 mg7.6%
Total Carbohydrates 31 g10.3%
Dietary Fiber 9.6 g38.5%
Sugars 5.6 g
Protein 16 g32.2%
Vitamin A 69.1% Vitamin C 22.9%
Calcium 12.9% Iron 17.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
