Podi gudu and puris were a typical breakfast of mine, growing up in Hyderabad. For obvious health reasons, puris (fried puffy bread) aren’t the most popular breakfast item any more, and even I don’t feel like making them often because they are fairly time-consuming! I’ve found though, that this flavorful scrambled egg dish is a great lunch item – as a wrap filling, using a chapati or tortilla- for us adults or kids. For those who do not eat eggs, using tofu is a great substitute.
2 large eggs, beaten (OR 4 ounce tofu, drained and crumbled)
1 tablespoon oil
1-2 tablespoons onion, finely chopped
1-2 tablespoon bell pepper, finely chopped
1 tablespoon tomato, finely chopped
1-2 green chillies, finely chopped
1/2 teaspoon, each salt and pepper
1 tablespoon coriander leaves (cilantro), finely chopped
Heat oil in a small skillet. Add the onion and sauté for a couple of minutes until light brown. Add the bell pepper and continue to sauté for another few minutes or till soft. Add the tomatoes, green chillies and seasonings.
Stir for 30 seconds and pour in the beaten egg or crumbled tofu.
Cook on low heat for one minute. Stir until the eggs are set; add the cilantro and serve.