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| Scrambled Egg Curry |
Hi All,
I just got busy with my toddler and was disappearing all these days.I’ll be on toes all the time…., finding some space for myself ,sitting and blogging has really become difficult
these days.There are some 30-40 recipes lying in my draft :(……,not finding time to sit and put it together.Well here is one simple recipe of scrambled egg curry.This recipe is for my friend Hema ,who asked me to post few egg recipes which i hardly did…..!Excuse me…….,for being so irregular ,hopefully i find some time here after and keep myself as a active blogger.
Ingredients:
Category:NonVegetarian|Cuisine:Kerala |Course:Side dish
Preptime:5 Minutes|Cooking Time:25 Minutes|Serves:2-3
Eggs:3
Onion: 2 Chopped
Ginger Garlic Paste:1 Tsp
Tomato:1 Chopped
Green Chilly:2-3
Curry Leaves:2 Sprig
Coriander Leaves:1 Tbsp
Coconut Milk Thick:1 Cup
Coconut Milk Thin:1/2 Cup
Chilly Powder:3/4 Tsp
Pepper Powder:1 Tsp
Garam Masala:1/2 Tsp
Turmeric:1/4 Tsp
Salt:As Required
Oil:2 Tbsp
Method:
Heat Oil in a wok,add chopped onion ,Ginger Garlic paste,green chilly and saute till raw smell goes off.Now add chopped tomato and saute well.Add1/2 Tsp salt and all spice powder cook till oil starts to release from the sides.[Meanwhile process 1 cup of fresh coconut in a blender ,extract thick milk and thin milk and keep it aside].
Once oil released,directly break the eggs into the wok and scramble enough as shown in the image below.Cook eggs till done.
For this add thick coconut milk,stir well.Adjust Salt and allow it to cook on a low heat. Once it starts to thicken ,add thin coconut milk and cook for another 5 to 8 minutes,till you get the required consistency of semi thick gravy.(You can only add thick Coconut Milk if you need a thick gravy)
This gravy goes on well with chapati, phulka’s and dosa .
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