Here is another Indian scrambled egg breakfast that is much less piquant than the Punjabi-style scrambled eggs that I made last week, but has the warm, earthy fragrance of fried mushrooms and scallions that makes it a nourishing, delicious and colorful plate on a cold autumn morning, wonderful with buttered toast and some fresh fruit. Like many of the simple dishes that I like to make, this recipe — called "khumbi wala khichri unda" — is taken with only minor modifications from Madhur Jaffrey's wonderful World Vegetarian Cookbook.
|Indian Mushroom and Scallion Scrambled Eggs|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on November 18, 2007
Simple, nourishing and colorful Indian-style scrambled eggs with the warm and earthy fragrance of fried mushrooms and scallions