Scrambled Egg Curry
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Scrambled Egg Curry

This is a delicious side dish, which goes well with chapati, pathiri, idiyappam etc..

Faseela K

Ingredients

2-serving
  1. 3 Eggs
  2. 1 Onion Chopped
  3. 1 Tomato
  4. 1 Tablespoon Garlic
  5. 1 Tablespoon Ginger
  6. 2 Green chillies
  7. 1 Tablespoon chilli Powder
  8. 2 Tablespoons Coriander Powder
  9. 1/2 Teaspoon Turmeric Powder
  10. 1/2 Cup Coconut Grated
  11. 10 Onions Small
  12. 1/2 Teaspoon fennel seeds
  13. Curry Leaves
  14. Salt
  15. Coconut Oil

Method

30 mins
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    Heat 2tsp of oil in a pan. Add grated coconut, half of small onions, curry leaves and fennel seeds. Saute till coconut turns golden colour. Switch off the stove, and allow the mixture to cool.

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    Grind the coconut mixture, adding a little water, and keep the paste aside.

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    Saute onion in a pan.Add salt to fasten the process.

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    Once the onion turns light brown, add tomatoes and saute well till it's blended well with the onions. Now add ginger-garlic paste and green chillis.

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    When all the ingredients are sauted well, add chilli, turmeric and coriander powders, and fry for a minute(till the raw smell goes off).

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    Add a cup of water to this, and bring the mixture to boil.

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    Now, crack the eggs one by one, and pour it to the curry. (Note : If you want to have eggs as such in the curry, don't stir the mixture immediately.Allow the eggs to get cooked for a while.)

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    Once the eggs are cooked well, add the ground coconut mixture, and mix well. Cook for another one or two minutes, and switch off the stove.

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    Heat oil in a pan, and add chopped small onions to it.Once it's sauted well, add it to the curry.

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