Eggs and dill fry marries the aromatic dill with the robust eggs to give rise to an earthy and homely dish that can be eaten for breakfast on toast of for lunch with any flat bread or for dinner as a side with rice and gravy — or you could just mix it with rice.
This very South Indian dish can be made in under 10 minutes and is my go to side dish when in need of one (provided I have dill in stock). Dill here is more commonly used as a vegetable than a herb, and therefore eggs and dill fry.
Although I could’ve gone ahead and just combined all that aromatic and robust goodness in oil, I just had to add garlic, turmeric powder and cumin seeds in to take care of all that fibre! Everything in the dish adds to the intoxicating aroma, in fact. And the frying only intensifies the flavour.
Eggs and Dill Fry
- 2 cups dill fronds with tender stems, chopped,
- 2 small onions or 1 big one, roughly chopped
- 3-4 cloves of garlic, grated
- 1 teaspoon cumin seeds
- 1 teaspoon split black gram (urad dal)
- 3 dried red chillies
- 1/2 teaspoon salt
- 2 tablespoons oil (sunflower or sesame or olive)
- 3 eggs
- 1/4 teaspoon turmeric powder
1. Heat the oil over a high flame an add cumin seeds and split black gram.
2. Once they start spluttering (and just as the gram starts browning), add the onions and red chillies.
3. Sauté until the onions are translucent, then add the garlic and turmeric powder.
4. Just as the cooked garlic smell hits you (in about 10 seconds), add the dill.
5. Continue to sauté for about 4-5 minutes.
6. Then break the eggs and add them in and mix them about, like you’re making scrambled eggs.
7. Add the salt while you’re mixing the egg in. Turn off the heat once the eggs are cooked.
Notes: I like to keep the eggs on longer until they just about start turning brown. I like the taste, that’s all. However please feel free to turn of the heat whenever you want, especially if you don’t like your eggs hard, keeping in mind that they’ll continue to cook in the heat. Also, you can substitute the red chillies with 1/4 teaspoon pepper powder or chilli powder — adjust the spice levels according to your tolerance rate!