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 eaters. It is super simple to make and ready in under 30 minutes! If you’ve never tried zucchini and eggs, be prepared to have this be your new favorite South Asian side dish!
The Story Behind The Recipe
This recipe is inspired by my nani’s (maternal grandmother) Torai Anda recipe. Since 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 they taste very similar.
What to Serve With Zucchini and Scrambled Eggs
This recipe can be served alongside a main dish, like spicy ground beef, or you can make it a vegetarian meal with some South Asian red lentil curry.
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!
WANT TO SAVE THIS RECIPE?
Enter your email address and we'll send it straight to your inbox!
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!
Leave a Reply