Scrambled Egg Curry

Ingredients

• Eggs - 4
• Onion - 1 medium size chopped
• Tomato – 2 chopped
• Green chillies - 2
• Garlic finely chopped - 4
• Tamarind juice - to taste
• Chilli powder - 1/2 tbsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Coconut paste - 2 tbsp
• Mustard seeds - 1/4 tsp
• Black gram - 1/4 tsp
• Curry leaves - 8-10 leaves
• Oil - 2tbsp
• Salt – to taste

Method

1. Heat a pan and add oil and splutter mustard seeds and black gram.
2. Add curry leaves and garlic cloves and fry till garlic turns brown.
3. Add chopped onions and sauté till they turn golden brown.
4. Then saute the tomatoes and green chillies.
5. Add turmeric powder, coriander powder, chilli powder and stir for few min.
6. Add half cup of water to the mixture and let it cook.
7. Add the coconut paste to the boiling mixture. Mix it well and add salt to taste.
8. Add the tamarind juice and allow it to cook.
9. As the gravy begins to thicken and starts boiling, reduce the flame.
10. Break the eggs into the gravy. Do not stir.
11. Simmer the flame, close the pan and let the eggs cook in the gravy.
12. Make sure the eggs don’t burn or get stuck to the pan.
13. Do not stir and scramble the eggs too much.
14. Garnish with coriander leaves.