Scrambled Egg Curry

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)