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Can be served as a breakfast or an evening snack
Published On: 30 Jun 2009
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
Bengali: Laban / Noone
Slice the khubus diagonally into thin slices.
Fry the sliced khubus untill it became crispy golden colour.
Beat the egg with salt ,pepper powder ,chopped onion ,chillies and tomato.
Take another pan and heat little oil.(same as for omellette)
When it becomes hot put the fried khubus in a manner that fills the pan.
Pour the beaten egg mixture over the arranged khubus.
When the downside is cooked add grated cheese over it toss it up.
Once both the sides are cooked completly transfer it to another serving plate.
:- Garnish with a little tomato ketchup and serve hot!!!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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