As the temperature drops, enjoy the quintessential winter breakfast delicacy!
Cooked minced meat layered with fresh green garlic, topped with whole eggs, and finished with a sizzling hot ghee tempering.
Ingredients List
Servings
π‘ Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 300 | g | Cooked Minced Meat (Kheema) |
| • | 250 | g | Green Garlic (Hara Lasan) |
| • | 150 | g | Ghee (for cooking & tempering) |
| • | 5 | nos | Fresh Eggs |
| • | 10 | g | Salt |
| • | 5 | g | Roasted Cumin Powder (Jeera Powder) |
Method / Instructions
- Prepare Green Garlic: Clean the green garlic, split thick white stems, and chop finely.
- Layer Kheema: Heat 1 tablespoon of ghee in a frying pan and spread the cooked minced meat evenly.
- Add Garlic & Spice: Cover the kheema with chopped green garlic, sprinkle salt and roasted cumin powder.
- Add Eggs: Make small wells in the garlic-kheema layer and break the eggs into them. Cover and simmer on low heat.
- Hot Ghee Tempering: Heat half a cup of ghee until smoking hot and pour it over the eggs to finish cooking the tops. Serve hot with bajra roti or pav! Jamjo ane Jamarjo!
Nutrition Facts (Per 100 g)
| Nutrient | Amount |
|---|---|
| π₯ Calories | 245 Kcal |
| πͺ Protein | 11.5 g |
| πΎ Carbohydrates | 4.2 g |
| π₯ Total Fat | 20.5 g |
| π§ Saturated Fat | 9.0 g |
| π± Dietary Fibre | 1.2 g |
| π¬ Total Sugars | 1.0 g |
| π§ Sodium | 310 mg |
*Disclaimer: Estimated values calculated per 100 g of finished dish for reference only.
Chef's Notes & Tips
Chef’s Note
- Fresh green garlic cooks very fast; keep the flame low to avoid bitterness.
- The hot ghee poured at the very end gives the eggs their perfect finish and rich aroma.
Serving Suggestion
- Enjoy hot with Bajra Roti, Jowar Roti, or fresh Pav for a soft, comforting bite.
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