|Scrambling the eggs as mentioned in Step 5|
Thursday, March 24, 2011
Have you ever come across a situation when you wish to eat some egg curry & have few eggs at hand any many takers?? This particular dish will run for your help during such kind of situation. It is really easy to prepare and will also satisfy your demand of eating eggs even after facing the shortage issue :)
My husband is not fond of this and loves egg curry itself so on his working day (Saturday) and my holiday, I prepared this for me & my toddler who enjoyed it a lot & made me happy :D
Scrambled Egg Curry
Serves: 1-2 Preparation Time: 5-10 mins Cooking Time: 10 mins
1 medium onion, finely chopped
1 small tomato, finely chopped
1 tsp ginger garlic paste
1 tsp red chilly pwd
1 tsp black masala or 1/2 tsp garam masala
a pinch of haldi
mustard & cumin seeds for tempering
3 tbspn oil
salt as per taste
1 cup water
chopped coriander leaves for garnish
Step 1: Heat oil in a kadhai. Once hot, add mustard seeds & cumin seeds.
Step 2: Add chopped onions & fry till pink.
Step 3: Add ginger garlic paste, tomato & salt. Saute till it is nicely smashed & the oil separates.
Step 4: Add red chilly pwd & masala. Saute for a min.
Step 5: Break the egg and scramble it will till its cooked. Do this on a medium flame.
Step 6: Add water and let it cook for another 3 mins.
Step 7: Garnish with coriander & serve with chapati/ bhakari or rice.