Light Egg and Turnip Stir-Fry
PakistaniHealthyDesi eggsEasy
A quick, light stir-fry of Desi eggs with turnip, onion and green chillies in a little oil — fresh, mild and balanced.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 3 Desi eggs
- 2 turnips (shaljam), peeled and diced
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chilli, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil, add cumin seeds, then fry the onion until soft.
- Add the diced turnip, tomato and green chilli; cook for 5–6 minutes until just tender.
- Add turmeric and salt; stir well.
- Beat the eggs and pour in, stirring gently until fully set.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)12 g
Fat (estimate)10 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overcook the turnip — it should stay a little firm. Cook the eggs until fully set. Allergens: contains egg. Substitute: use carrot instead of turnip. Nutrition figures are estimates only, based on standard per-egg values. A light, balanced dish.