Podi Gudu (Spicy Scrambled Eggs)

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.

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Ingredients

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

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Preparation

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.

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Stir for 30 seconds and pour in the beaten egg or crumbled tofu.

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Cook on low heat for one minute. Stir until the eggs are set; add the cilantro and serve.

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Indian “Tortilla”

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Many years ago we were invited to our Venezuelan friend’s house for dinner. Much to our surprise, the main course was Calamari. Since we’re not the most adventurous eaters and I don’t eat seafood, it was a very awkward moment!

They were, however, most gracious – the quickest item our hostess could come up with was Tortilla Espanola, probably the most common dish served in Spain. Needless to say, the “Indianized” tortilla became one of our favorite one-dish meals. Sometimes I make a quick potato omelet with a salad for lunch or dinner.  Its also a great meal to use up left over vegetables, versatile so you can serve it as a hot meal, or as a room temperature “tapa” as they do in Spain.

Notes: I prefer to use cooked potatoes as it uses less oil than if you have to saute the raw potatoes prior to making the omelet.  Sometimes I boil a few potatoes with the skin on and store them this way in the refrigerator for a few days and use them in various dishes as needed.

Ingredients

2 – 2 1/2 cups potatoes. cooked and sliced

1 medium onion, chopped fine

1 cup diced bell pepper, red or green 

2 – 3 long green chillies, chopped fine

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon fresh garlic, minced

1/2 cup cilantro, chopped fine

6 -7 large eggs, beatenIMG_2205

Preparation

Heat 1 tablespoon oil in a medium size cast iron skillet (or any other skillet). Add the onions and saute for about 3 minutes until soft.  Add the potatoes, bell peppers and spices and continue to stir for another 3-4 minutes.

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Add this mixture to the bowl of beaten eggs along with the cilantro.

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Wipe the skillet and add a tablespoon of oil, and pour the egg mixture back into the skillet. Cook on low till the eggs are nearly set.

Take a large plate, cover the skillet and turn the eggs on to the plate.

Add a tablespoon oil in the skillet and slide the egg back into the skillet. Continue to cook the omelet for about 3-4 minutes.

Cut into wedges and serve.

Serves 4- 6.

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