Chirbuli Stir-Fried Egg Curry

Ingredients

In the original Nepalese Chirbuli, the eggs are cooked with a blend of Nepalese spices and vegetables. However, in this Asian adaptation, we incorporate a variety of Asian spices and flavors to enhance the dish. The tomato-based sauce is given a tangy twist with the addition of Asian ingredients like soy sauce, ginger, and garlic. The vegetables used are also typical of Asian cuisine, such as bell peppers, onions, and green beans. These modifications result in a unique fusion of flavors that perfectly blend the essence of Nepalese and Asian cuisines. We alse have the original recipe for Chirbuli, so you can check it out.

• 6 large eggs 6 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the sliced onion and cook until translucent.
4. 4.
   Add the bell pepper and green beans, and stir-fry for 2-3 minutes until slightly tender.
5. 5.
   Add the minced garlic and grated ginger, and cook for another minute.
6. 6.
   Push the vegetables to one side of the pan and pour the beaten eggs into the other side.
7. 7.
   Scramble the eggs until they are almost cooked through.
8. 8.
   Mix the eggs with the vegetables and add the diced tomatoes.
9. 9.
   Stir in the soy sauce, chili sauce, turmeric powder, cumin powder, coriander powder, and salt.
10. 10.
    Cook for another 2-3 minutes until the tomatoes are soft and the flavors are well combined.
11. 11.
    Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Eggs — Ensure that the eggs are well beaten before adding them to the pan to achieve a fluffy texture.

Tips & Tricks

• For a spicier version, add more chili sauce or fresh chili peppers.
• Customize the vegetables according to your preference or seasonal availability.
• Serve with a side of pickles or chutney for an extra burst of flavor.
• Experiment with different Asian spices to create your own unique twist on this dish.
• Leftovers can be enjoyed as a filling for wraps or sandwiches.

Serving advice

Serve the Chirbuli Stir-Fried Egg Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Chirbuli Stir-Fried Egg Curry in a vibrant Asian-inspired bowl or plate. Arrange the dish with the colorful vegetables and scrambled eggs on top, and sprinkle fresh cilantro over it for an appealing presentation.