Serves: 4
Total Calories: 182

2 tablespoons vegetable oil
1 small onion, finely chopped
1 large tomato, finely chopped
1/4 cup finely chopped fresh cilantro, including soft stems
1 1/4 cups fresh or (thawed) frozen corn kernels
6 large eggs, lightly beaten
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 to 2 fresh green chili pepper, minced with seeds

1. Heat the oil in a large nonstick wok or saucepan over medium-heat and cook the onion, stirring, until golden, about 3 minutes. Add the tomato, cover, and cook about 3 minutes. Mix in the cilantro and corn and cook, stirring, about 5 minutes.

2. Add the eggs, salt, and black pepper and cook over medium heat, stirring once or twice, until they firm up and turn golden, about 4 minutes, or to desired doneness. Transfer to a serving dish. Sprinkle the green chili peppers on top, and serve

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 182
Calories from Fat: 106

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