Egg Cake

Name: Egg Cake
Total time: 1200 s
Yield: 3 persons
Cuisine: Indian
Ingredients: 3 pieces eggs; 2 tbsp suji; as per taste salt; 4 pieces Tomatoes (finely chopped); 3 pieces onion (finely chopped); 1/2 tbsp turmeric powder; 1 tbsp red chilli powder; 2 tbsp coriander powder; as needed fresh sprigs of green coriander leaves; 1 tbsp garlic; 1 tbsp cumin seeds

Rashmi K Ghanshani @Gracy_haswani2018

Rajkot

Egg cake is a sindhi cuisine which can be had anytime!

Rashmi K Ghanshani @Gracy_haswani2018

Rajkot

Egg cake is a sindhi cuisine which can be had anytime!

Saved

Ingredients

20 minutes

3 persons

3 pieceseggs
2 tbspsuji
as per tastesalt
4 piecesTomatoes (finely chopped)
3 piecesonion (finely chopped)
1/2 tbspturmeric powder
1 tbspred chilli powder
2 tbspcoriander powder
as neededfresh sprigs of green coriander leaves
1 tbspgarlic
1 tbspcumin seeds

Saved

Steps

20 minutes

1

For preparing dry masala:-
add cumin seeds and garlic and make their fine paste and keep aside.
2

For egg mixture:-
add eggs,suji,salt,fresh coriander to a bowl and mix well and keep aside.
3

For cake:-
Now add oil to a heavy bottom pan. Add onions and saute well till golden in colour.
4

Now add tomatoes,all the dry masala except the masala we prepared in 1st step.
Adjust salt as per your taste and cover the lid for 2 mins.
5

As the tomatoes turn soft, mix all the ingredients well and add water to avoid overcooking.
6

Add garlic-cumin paste.
7

Now add the egg mixture to the pan moving from outwards to inward side otherwise the cake will not be even from all the sides and will not form crust properly.
8

Cover with lid for 5 minutes till the egg mixture forms crust.
9

After the crust is formed, cut the egg into small pieces and mix carefully to avoid the breaking of egg pieces into smaller ones until oil is separated.
After the oil is separated,garnish with green coriander.
10

Best served with lachha paratha and bread slices.