Sunday Brunch: Puri’s, Alo Subzi & Khagina

My mother-in-law taught me this very versatile, and
delicious, egg dish which can be eaten as a starter, with drinks, with hot
phulkas, with bread and can also be grilled between 2 slices of bread/in a bun
and make a great sandwich. And it is so easy to make!
tsp Oil
medium sized onion, sliced lengthwise
green chillies, slit
to taste
spoon turmeric 

In a non-stick pan, heat the oil. Add the chillies
and onions and sauté till Onions start turning transparent. Add the turmeric
and salt, and sprinkle about 2-3 tbsps water on the onions. Stir and cook the
onions etc in this water till water almost evaporates.
Break the eggs directly onto the cooked onions, when
it starts cooking spread the yolk gently with a fork.
Using a flat spatula turn the Kagina, in parts, till
it is done cooking on both sides. Do not overcook, or let it turn brown.
Eat when it’s hot, else it will taste like rubber J))

Subzi, for Poori’s
Pressure cook 3-4 medium sized potatoes till done.
Heat oil, add Rye, Chana Dal, Urad Dal and fry till
the dals color.
Add slit Green Chillies and 1 large Onion sliced
lengthwise and fry till onions turn transparent.
Add the boiled and diced potatoes, 1/4th
tsp Turmeric powder and salt to taste.
Mix well.
In 1 glass of water, add 1 heaped tsp of besan, mix
together till smooth, and add this to the potatoes.
Cover and cook on a slow flame till the subzi
Best eaten with hot puris.
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