Scrambled Egg Curry
This gently seasoned Indian scrambled egg dish is an excellent choice for a light lunch or dinner. Enjoy the curried eggs folded into a warm whole-wheat tortilla or an Indian flatbread, such as paratha, readily available in the freezer section of Indian markets. Complete the meal with a dollop of yogurt on the side.
Ingredients
- 2 Eggs
- 1 small - medium Onion (finely chopped)
- 1 small Tomato (chopped)
- 2-3 Green chilly
- Curry leaves
- 1/2 - 1 tsp Chilli powder
- 1/2 tsp Garam masala
- 1/2 tsp Pepper powder
- 1/4 tsp Turmeric powder
- 1.25 cups thick coconut milk
- Salt
- Oil
Instructions
- Heat oil in a pan and add onion, tomato, green chilli and curry leaves. When onion becomes golden brown color, add the spice powders & salt and fry till the oil starts appearing. Add beaten eggs to this. scramble the eggs well along with the masala. When the eggs are cooked, add the coconut milk. Mix well. Cook for 5 more minutes. Remove from fire. Serve hot with chapati/roti, puttu, idiyappam, appam etc.;
Notes
If you want more egg pieces in the curry, you can add extra eggs. Also, if you are worried about the cholesterol part, add only the egg whites :). I used coconut oil for this recipe. You can adjust the spices as per your taste.
Nutrition
Calories: 298kcalCarbohydrates: 25gProtein: 16gFat: 17gSaturated Fat: 4gCholesterol: 372mgSodium: 526mgPotassium: 279mgFiber: 3gSugar: 2gVitamin A: 541IUVitamin C: 3mgCalcium: 84mgIron: 3mg
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