This zucchini with scrambled eggs is a take on my favorite childhood vegetable side dish, Torai Anda! The neutral, mild taste of the zucchini paired with the soft, silky scrambled eggs makes this a favorite amongst the pickiest of eaters. It is super simple to make and is ready in under 30 minutes! If you’ve never tried zucchini and eggs, be prepared to have this be your new favorite side dish!
Table of Contents
- The Story Behind The Recipe
- What You Will Need To Make This Zucchini Curry
- How To Make It:
- What to Serve With Zucchini and Scrambled Eggs
- How To Store it
- Here are some more vegetable side dishes to try:
The Story Behind The Recipe
So this recipe is inspired by my nani’s (maternal grandmother’s) Torai Anda recipe. Because Torai/Ridge Gourd is hard to come by where I live, I decided to substitute it with the abundantly available zucchini or courgette. They both belong to the same family – the cucurbits, so taste very similar.
What You Will Need To Make This Zucchini Curry
I know I keep referring to it as “curry” but this is not your typical curry with a sauce and spices. So to manage your expectations, the end product is a dryer dish, much like Khagina.
Here’s what you will need:
Onion diced
Green chili This is the only source of spice so use whichever spice level of chili you are used to. I use Serrano.
Minced garlic
Salt
Zucchini Of course, if you have the Torai or Ridge Gourd available where you live, you can use that.
Eggs whipped
Cilantro as garnish
How To Make It:
You will begin by sautéing the onion till translucent. Add in the garlic and green chilies and fry till fragrant. Add the salt and finally the zucchini. Cover and let the zucchini soften, about 15 minutes. Once soft, uncover the pan, dry out the water on high heat. Once the water has dried out, lower the heat to low and add the whipped eggs. Stir till the eggs are cooked through. Garnish with some cilantro and enjoy on its own or with some warm roti or tortilla.
What to Serve With Zucchini and Scrambled Eggs
This recipe can be served with a main dish like Keema or make it a vegetarian meal with some Daal!
Also, it is generally eaten with roti but if you want to keep it low-carb, you can even have it on its own!
How To Store it
Because zucchini tends to release water, it is best eaten immediately but you can store it in an air-tight container and enjoy it for up to 2 days. To freeze, allow it to cool completely before freezing it for up to 3 months in an air-tight container.
Here are some more vegetable side dishes to try:
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it to my stories!
Zucchini With Scrambled Eggs
Ingredients
- 2 tablespoons oil
- 1 onion diced
- 1 green chili chopped fine
- 1 teaspoon minced garlic
- 1 teaspoon salt or to taste
- 1 zucchini peeled and diced
- 2 eggs whipped
- cilantro as garnish
Instructions
- Heat up some oil on medium heat. Once the oil is hot, add the diced onion and saute till translucent. About 5 minutes.
- Add the garlic and stir till fragrant. Add the green chili and saute. Add the salt and zucchini. Stir and then cover to let the zucchini soften and cook through for about 15 minutes.
- Uncover, increase the heat to medium high and dry out the water. Lower the heat to low and add the whipped eggs. Stir gently till the eggs are cooked through. Serve immediately!
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