Banana Pith Fry / Valathandu poriyal

Ingredients:

• 1 Banana Pith or stem
• 1/2 cup Onion finely chopped
• 1 sprig Curry leaves
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 2 tbsp Chana dhal
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/4 cup Shredded Coconut
• 2 tbsp Coriander leaves chopped
• 1 tsp Salt
• Salt to taste

Method:

1. Take the banana pith/stem and peel the outer layers until the inner white core is formed.
2. Now wash and cut into thin circles.
3. While cutting each circles thin strand of fibres are visible, roll your fingers over it and discard the fibres.
4. Proceed this step with each circles.
5. Now chop into small cubes.

6. Add 1/2 tsp turmeric powder and 1tsp salt.
7. Rub on these pieces and allow it to rest for 5-10 mins.
8. Now squeeze out the excess water and wash thoroughly.
9. Pressure cook these washed pieces along with 2 tbsp water, salt, turmeric powder and chili powder for 1 whistle and keep aside.

10. Now heat a frying pan, add oil, when hot add mustard seeds.
11. When the seeds splutter add chana dhal and curry leaf.
12. Add onions and fry until golden brown.
13. Now add the cooked banana pith and fry till all water is evaporated.
14. Switch off the flame and add coconut and coriander leaves.
15. Mix them well and serve hot as a side dish.

Note:

1. Those suffering with Kidney stones can have this dish often. Its rich source of fibre helps to dissolve the stones.

Carrot Palya

Ingredients:

• 4 Carrots
• 2 Dry chillies broken
• 2 cloves Garlic crushed
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tbsp Oil
• Salt to taste

Method:

1. Peel the skin of the carrots and wash thoroughly with water.
2. Now grate the carrots with grater and keep aside.
3. Heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add urad dal, dry chillies and crushed garlic.
4. Fry until the dal turns golden brown, add turmeric powder and mix well.
5. Now add the grated carrots and salt. Mix well and close the lid.
6. Reduce the flame to medium heat. Cook for 5-10 minutes.
7. Fry well and transfer to a serving bowl.
8. Serve as a side dish with rice and chapati.

Brussels Sprout Curry

Ingredients:

• 10 Brussels sprouts
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste

Method:

1. Discard the outer layer of the Brussels sprout and wash them.
2. Now chop each one into four pieces and keep aside.

3. Heat a kadai or wok, add oil, when hot add mustard seeds.
4. When the seeds splutter add cumin seeds, onion and garlic.
5. Fry until onions are golden brown.
6. Add tomato and fry until oil leaves the sides.

7. Now add chili powder, coriander powder, turmeric powder and garam masala.
8. Saute them well, until raw smell is out.
9. Add the chopped Brussels sprouts, salt and 1/2 cup of water.
10. Mix well and close the lid and reduce the flame to medium heat.
11. Cook for 10-12 minutes, stirring in between.
12. Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
13. Serve with chapati, roti and also rice.
14. Enjoy this delicious vegetable, if you have missed all these years.

Aloo Methi Fry

Ingredients:

• 1 bunch Fresh fenugreek leaves / 1/2 cup Kasoori Methi
• 2 Potatoes peeled and diced
• 1/2 cup Onions finely chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Oil
• Salt to taste

Method:

1. In a microwave safe bowl add potatoes and 2 tbsp of water.
2. Close the lid partially and microwave for 6-8 minutes. Remove and keep aside.
3. Clean the fenugreek leaves, discard the stem from leaves. Wash them thoroughly and keep aside.
4. If using kasoori methi, wash in water, squeeze the water and keep aside.
5. Now heat a pan, add oil, add onions and fry until light brown.
6. Add fenugreek leaves, reduce the flame to medium heat, close the lid and cook for 3 minutes.

7. Now stir the leaves and fry until all water is evaporated.
8. Add chili powder, coriander powder and mix well.
9. Now add the cooked potatoes and toss them.
10. Add salt and garam masala and fry for 2-3 minutes.
11. Transfer to a serving bowl.
12. Serve with rice, chapati, roti, etc..

Cauliflower Fry

Ingredients:

• 1 Cauliflower
• 1/4 cup Onion chopped
• 1 clove Garlic crushed
• 1 cup Tomato chopped
• 1 tsp Chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tbsp Oil
• Salt to taste

Method:

1. Remove the florets and wash them thoroughly.
2. Put this florets in a microwave safe bowl, add 2 tbsp of water and close the lid partially and microwave for 6 minutes.
3. Heat a kadai or wok, add oil, when hot add mustard seeds, when it splutters add urad dal.
4. When the dal turns golden brown add onion and garlic. Fry until onions turn golden brown.
5. Add tomato and fry until oil leaves the sides.
6. Add chili powder, turmeric powder and salt.

7. Mix them well and add the cooked florets and mix well.
8. Now cover the lid and cook for few minutes.
9. When all the water is evaporated, roast the florets well.
10. Transfer to a serving bowl.
11. Serve as a side dish with rice and roti.

Tindoora / Dondakaya / kovakkai Fry

Ingredients:

• 1 lb Tindoora / Dondakaya
• 1/2 cup Onions finely chopped
• 1 tsp Chili powder
• 1/2 tsp Turmeric powder
• 1 tbsp Oil
• 1 tsp Urad dal
• 1/2 tsp Mustard seeds
• 1 tsp Chana dal
• 4 Curry leaves
• Salt to taste

Method:

1. Wash the vegetables with plenty of water. Cut and discard the ends.
2. Cut each tindoora vertically into 6-8 pieces.
3. Repeat the same with all the tindooras and place in a microwave safe bowl.
4. Add 1/4 cup of water and salt to it.
5. Cover the lid partially and microwave for 10 minutes stirring once in between.
6. Now heat a kadai or wok, add oil, when hot add mustard seeds,  when they splutter add urad dal and chana dal. Fry until golden brown.

7. Add onions and curry leaves. Fry well until onions are light brown.
8. Now add chili powder and turmeric powder, mix well.
9. Add the cooked tindooras and adjust salt.
10. Close the lid and cook for 3 minutes.
11. Stir cook until all the water is evaporated.
12. Transfer to a serving bowl and serve as a side dish.
13. Great with rice and chapatis too!

Kabuli Channa Sundal

Ingredients:

• 2 cups Chick pea / Kabuli channa
• 1/2 cup Onions chopped
• 2 tbsp Coriander leaves
• 3 Green chillies slit
• 2 tbsp Lemon juice
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 1 tbsp Oil
• 3 tbsp Shredded fresh coconut
• 1/4 tsp Mustard seeds
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• Salt to taste

Method:

1. Wash and soak chickpeas in water overnight or for 8 hours.
2. Pressure cook chickpeas with enough of water and add salt.
3. Cook the chickpea until soft.
4. Drain out any excess water and keep aside.
5. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter, add urad dal and chana dal. Fry them until light brown.

6. Now add onions, curry leaves, turmeric powder and green chillies.
7. Fry until onions are golden brown.
8. Now add the cooked chickpeas and very little salt.
9. Saute it, add coriander leaves and coconut and mix well.
10. Now switch off the stove, add lemon juice and mix well.
11. Transfer to a bowl and serve as a snack or sidedish.

Bottle Gourd Fry

Ingredients:

• 1 Bottle gourd
• 1/4 cup Onion chopped
• 1/2 cup Tomato chopped
• 2 flakes Garlic crushed
• 3 tbsp Fried gram crushed (optional)
• 2 tbsp Coriander leaves
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 tsp Mustard seeds
• 2 tbsp Oil 
• Salt to taste

Method: 

1. Peel the skin of the bottle gourd and cut into half.
2. Remove the seeds inside it and chop the vegetable into small cubes and keep aside.
3. Now heat a pan, add oil, when hot add mustard seeds, when they splutter add onion and garlic.
4. Fry them till transparent, add tomatoes and fry until oil leaves the sides.

5. Now add chili powder and turmeric powder, saute well.
6. Add the chopped vegetable and add salt and mix well.
7. Reduce the flame to medium heat and cover the lid and cook until done.
8. Keep stirring in between.
9. When all the water is evaporated and the vegetable is cooked add coriander leaves and crushed fried gram.
10. Mix well and transfer to a bowl.
11. Serve as a side dish along with rice and roti.

Dry Fish Fry

Ingredients:

• 1 cup Dried Anchovy fish
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Soak the dry fish in warm water for 10 minutes.
2. Now discard the head part of the fish and wash thoroughly again and again.
3. Now heat a pan, add oil, when hot add the fish and keep frying stirring in between.
4. Add turmeric powder, chili powder and salt and keep frying the fish until they are very crispy.
5. The fish should be fried crisp enough so that they break into half when bent.
6. Serve as a side dish or can be had just like that.

Methi leaves fry

Ingredients:

• 1 bunch Fenugreek / Methi leaves
• 1/2 cup Onion chopped
• 3 Red chillies broken
• 2 flakes Garlic crushed
• 2 tbsp Coconut shredded
• 1/2 tsp Mustard seeds
• 2 tbsp Urad dal
• 1 tbsp Chana dal
• 1/4 tsp Turmeric powder
• 2 tbsp Oil
• Salt to taste

Method:

1. Discard the stems from the leaves.
2. Wash the leaves thoroughly and keep aside.
3. Now heat a pan, add oil, when hot add mustard seeds.
4. When the seeds splutter add red chillies, urad dal and chana dal.
5. When the dal turns golden brown in color, add onions and garlic.


6. Fry the onions well, then add turmeric powder and saute it.
7. Now add the fenugreek leaves and mix well, cover the lid and cook until done.
8. When all the water is evaporated, add salt and coconut.
9. Mix well and fry for few more minutes.
10. Transfer to a serving bowl and serve as a side dish.

Spinach Poriyal

Ingredients:

• 3 bunches Spinach
• 1/4 cup Toor dal
• 1/2 cup Onions chopped
• 4 Red chillies broken
• 1 clove Garlic crushed
• 1/2 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Chana dal
• 4 Curry leaves
• 2 tbsp Oil
• Salt to taste

Method:

1. Wash the dal and pressure cook the dal with enough water.
2. Do not over cook the dal, it should retain its shape.
3. Strain the water from the dal. Use this water for making rasam.
4. Now wash the spinach and remove the leaves from the stem and keep aside.
5. Now heat a pan, add oil, when hot add mustard seeds.
6. When the seeds splutter add urad dal, chana dal, red chillies and curry leaves.

7. Now add onions and garlic.
8. Saute until onion turns transparent.
9. Add turmeric powder and saute well.
10. Now add the spinach and keep the flame on high.
11. Keep sauteing often.
12. Fry the spinach until all the water is evaporated and them add salt.
13. Fry well again, see that it is not watery.
14. Now add the cooked dal and gently stir it.
15. Transfer to a serving bowl.
16. Serve as a side dish with rice, sambhar and rasam.

Snake gourd Poriyal

Ingredients:

• 1 Snake gourd
• 1/4 cup Chana dal cooked
• 1/4 cup Onion finely chopped
• 3 Green chillies chopped
• 1 sprig Curry leaves
• 1 clove Garlic crushed
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tbsp Chana dal
• 1 tbsp Urad dal
• 2 tbsp Oil
• 1/4 tsp Turmeric powder
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Wash and chop the snake gourd into small pieces.
2. Put this in a microwave safe bowl and add 2 tbsp of water and salt.
3. Mix well, now close the lid partially and microwave for 8 mins, stirring in between.
4. Now heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add cumin seeds.
5. Now add chana dal (uncooked) and urad dal.

6. When the dals turn golden brown add onion, garlic, green chillies and curry leaves.
7. Fry until onions turn transparent and then add turmeric powder and mix well.
8. Now add the cooked snake gourd and keep frying until all the water is evaporated.
9. Now add the cooked chana dal and fry well.
10. Add coriander leaves and mix well.
11. Transfer to a bowl and serve as a side dish.

Chikadakaya Koora

Ingredients:

• 1 lb Chikadakaya / Indian broad beans ( see picture)
• 1/2 cup Onions finely chopped
• 1/4 cup Tomatoes chopped
• 1 sprig Curry leaves
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 2 tbsp Oil
• 1/4 tsp Mustard seeds
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 1/2 cup Roasted peanuts
• 2 tbsp Coriander leaves chopped
• Salt to taste

Method:

1. Grind the peanuts to a coarse powder and keep aside.
2. Wash the beans, remove the ends of the beans and also the string along with it.
3. Now cut them all into small pieces.
4. Add this chopped beans in a a pressure cooker.
5. Add 4 tbsp of water, chili powder, coriander powder, turmeric powder and salt.
6. Mix well and pressure cook for 1 whistle.

7. Now heat a kadai or wok.
8. When hot add oil, add mustard seeds, when they splutter add chana dal and urad dal.
9. When the dals turn light brown add onions, curry leaves and garlic.
10. Fry until onions until light brown.
11. Now add tomatoes and fry until oil leaves the sides.
12. Now add the cooked beans and fry well on high flame until all water evaporates.
13. Now add the powdered peanuts and saute it well.
14. Garnish with coriander leaves and serve as a sidedish with rice and chapati.

Drumstick Fry

Ingredients:

• 4 Fresh Drumsticks / frozen
• 1 cup Onion finely chopped
• 1/2 cup Tomatoes chopped
• 2 cloves Garlic
• 2 tbsp Coriander leaves chopped
• 1/2 cup Roasted peanuts
• 3 tbsp Oil
• 1/2 tsp Mustard seeds
• 1 sprig Curry leaves
• 1/4 Turmeric powder
• 1 tsp Chili powder
• 1 1/2 Coriander powder
• Salt to taste

Method :

1. Wash and cut the drumstick into 2" pieces and keep aside.
2. Coarsely powder the roasted peanuts and keep aside.
3. Now heat a kadai or wok.
4. Add oil, when hot, add mustard seeds, whey they splutter add curry leaves, onions and garlic.
5. Fry well, now add tomatoes to it, fry until soft.
6. Add turmeric powder, chili powder and coriander powder.

7. Saute it and pour 2 cups of water.
8. When the water boils add drumsticks and salt.
9. Adjust the water, it should cover all the drumstick pieces.
10. Reduce the flame to medium low. Cover the lid and cook until all the water is evaporated.
11. Stir in between.
12. Now increase the flame to high and keep roasting.
13. Once the drumsticks are dry fried, add the powdered peanuts.
14. Mix well, add coriander leaves, saute it.
15. Transfer to a boil and serve as a sidedish with rice.

Beetroot Poriyal 2

Ingredients:

• 1 Beetroot Big size
• 1 Dry red chili broken
• 1/4 cup Onion finely chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 clove Garlic crushed
• 1 sprig Curry leaves
• 2 tbsp Chana dal
• 1 tbsp Urad dal
• 2 tbsp Oil
• Salt to taste

 

 

 

Method:

1. Peel the skin of the beetroot.
2. Wash it and grate it.
3. Now heat a pan, add oil, when hot add mustard seeds, when they splutter add chana dal and urad dal.
4. Add red chili and fry until light brown.
5. Now add curry leaves, onion and garlic.
6. Fry for few seconds, add turmeric power, chili powder and coriander powder.
7. Mix them all well.
8. Now add the grated beetroot and salt. Mix well.

9. Reduce the flame to medium.
10. Cover the lid and cook until the beetroot is soft.
11. Stir in between.
12. Remove and transfer to a bowl.
13. Serve as a side dish for steamed rice.
14. It is also great with chapati.

Note:

1. For little variation, shredded coconut can also be added.
2. Beetroot is very good source of Iron, calcium, .
3. It is thus extremely useful in the treatment of anaemia.
4. It is good cleaner for our body, good for skin, kidney, circulatory system, constipation and so on.
5. It also helps in purifying our blood bringing more oxygen.
6. So whenever you see a beetroot, don't skip.

 

Vanchina Charu and Moong beans Fry

Ingredients for Vanchina Charu:

• 1 cup Whole Green moong
• 2 cups Beans cut 1" pieces
• 1/2 cup Onion chopped
• 6 Dry red chillies
• 1/2 tsp Cumin seeds
• 1 tbsp Coriander seeds
• 1/4 tsp Pepper corns
• 1/4 tsp Fenugreek seeds
• 1 cup Shredded coconut
• 1/2 cup Coriander leaves chopped
• 1/4 tsp Turmeric powder
• 1 clove Garlic
• 1 sprig Curry leaves
• 1 big Tomato
• 1 lemon size Tamarind
• 1/2 tsp Jaggery
• 1 tbsp Oil
• 1 tsp Mustard seeds
• Salt to taste

Method:

1. Wash the green moong and put in a pressure cooker. Add chopped beans to it.
2. Pour enough water for the moong to cook. Add little salt, mix well.
3. Close the lid and pressure cook for 3 whistles.
4. Now strain the water from the cooked moong and beans. Keep this water aside.
5. Now heat a pan, add fenugreek seeds, coriander seeds, cumin seeds, dry red chillies, pepper corns, curry leaves and coconut.
6. Dry roast all these ingredients together until nice aroma is released. Do not burn them.




Vanchina Charu


7. Remove and allow to cool.
8. Now in a mixie jar add tomato, tamarind, coriander leaves, garlic, turmeric powder, jaggery and the roasted ingredients.
9. Grind to a very fine paste adding water in between.
10. Now heat a sauce pan add oil, when hot add mustard seeds, when they splutter add onion and fry well.
11. Now add the grounded paste and pour the water collected from cooked moong and beans.
12. If the gravy is still thick dilute by adding more water.
13. This gravy/charu should be watery.
14. Add salt and allow to boil.
15. Transfer to serving bowl and keep aside.

Ingredients for Moong and beans fry:

• 1/2 cup Onion chopped
• 4 Dry red chillies broken
• 2 Curry leaves
• 1 clove Garlic crushed
• 1/2 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tbsp Coriander leaves chopped
• 1/2 tsp Mustard seeds
• 1 tbsp Urad dal
• 2 tbsp Oil
• Cooked moong and beans
• Salt to taste

Method:

1. Heat a pan, add oil, when hot add mustard seeds, when they splutter add urad dal, red chillies, onion, curry leaves and garlic.
2. Fry them all well.
3. Add chili powder, coriander powder and turmeric powder.
4. Saute it and add the cooked moong and beans.
5. Add coriander leaves and salt, gently mix them.
6. Add little salt as we have added salt when pressure cooking.

7. Now transfer to a serving bowl.
8. Now serve along with chapati, hot vanchina charu, steamed rice, papad and ghee.

Note:

1. Vanchina Charu means strained water curry (water collected from cooked vegetables).
2. Cook any vegetables and strain its water to make this Charu. Spinach is used often.
3. While cooking green moong, do not over cook, it will turn mushy.

Brinjal Slice Fry

Ingredients:

• 1 big brinjal or 2 small Brinjal
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 1/2 tsp White vinegar
• 1/2 tsp Pepper powder
• 1/4 tsp Garam masala
• 1 tsp Coriander leaves chopped
• Salt to taste
• Oil spray

 

Method:

1. Preheat the oven to 400 F.
2. Discard the green end of the brinjal and slice them into thick circles.
3. Put in a large bowl and add all the ingredients above, except oil.
4. Mix them well, all the brinjal slices must be coated with this masala.
5. Now arrange the brinjal slices on the baking tray evenly.

6. Spray oil on them and place in the oven.
7. Bake for 7-8 mins.
8. Remove and transfer to a serving plate.
9. Garnish with coriander leaves.
10. Great as a side dish for curd rice.

Beetroot Poriyal

Ingredients:

• 1 Beetroot
• 4 Curry leaves
• 1 tbsp Urad dal
• 1 tsp Chana dal
• 1/4 cup Onion chopped
• 1 tsp Chili powder
• 1 1/2 tsp Coriander lpowder
• 1/4 tsp Turmeric powder
• 1 clove Garlic crushed
• 2 tbsp Coconut shredded
• 1 tsp Oil
• Salt to taste

Method:

1. Peel the skin of the beetroot and wash it.
2. Chop into small cubes.
3. Now add chopped beetroot in a pressure cooker, add salt, chili powder, coriander powder and turmeric powder. Mix well.
4. Add 2 tbsp of water and pressure cook for 1 whistle. Remove from heat and keep aside.
5. Now heat a pan, add oil, when hot add mustard seeds. When mustard seeds splutter add urad dal, chana dal and curry leaves.
6. Add onion and garlic, fry until onion is transparent.
7. Now add the cooked beetroot and keep frying until all the water evaporates.
8. Add shredded coconut and mix well.
9. Transfer to a serving bowl.
10. Serve as a side dish with rice.

Plantain Fry

Ingredients:

• 1 Plantain (unripe banana)
• 1/4 cup Onion chopped
• 1/2 cup Tomatoes chopped
• 1 clove Garlic crushed
• 2 tbsp Oil
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 cup Water
• 1/2 tsp Mustard seeds
• Salt to taste

Method:

1. Peel the outer green layer of the plantain. Cut into thick disc shape.
2. Put these in a bowl of water and keep aside.
3. Heat a non stick pan, pour oil, add mustard seeds, when splutter add onion and garlic.
4. Fry them well. Now add tomato and fry till oil leaves the sides.
5. Add chili powder, coriander powder and turmeric powder. Saute it.
6. Now add water, when it boils add salt and the chopped plantains.
7. Mix them well. Reduce the flame to medium heat, cover the lid and cook until all the water is evaporated.
8. Saute in between.
9. Now increase the flame to high and roast the plantain to nice golden brown.
10. Transfer to a serving bowl.
11. Serve as a side dish with rice.

Dil / sabsige Egg Bhurji

Ingredients:

• 1 bunch Dil / Sabsige leaves
• 4 Eggs
• 1/2 cup Onions finely chopped
• 3 Dry red chillies broken into half
• 2 green chillies chopped
• 1 clove Garlic
• 1/2 tsp Mustard seeds
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• 2 tbsp Oil 
• Salt to taste

Method:

1. Wash the dil leaves and discard the hard stem at bottom.
2. Finely chop them and keep aside.
3. Break eggs in a bowl and beat them well.
4. Now heat a non stick pan, add oil, add mustard seeds, when splutters add urad dal and chana dal.

5. When the dals turn light brown and dry red chillies, onion, garlic, green chillies and dil leaves.
6. Saute well, add salt, close the lid and cook for 4 mins.
7. Now add the egg and keep stirring. Once the eggs are scrambled reduce the flame.
8. Close the lid and cook for 2 mins.
9. Transfer to a bowl.
10. Serve as a side dish.

Note:

1. Egg lovers can add more eggs. Eggs can be added more or less.