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Scrambled Egg Curry in Coconut



                This recipe is one of the easiest one. Whenever you are unwell or you want to go out early morning or whenever you reach home late and you get very less time to prepare something, you can surely opt this. You can make this more of gravy type or a less gravy however you wish..


Ingredients : 
  1. Eggs : 2-3
  2. Onion : 2 medium sized, finely chopped
  3. Tomato : 1-11/2 medium sized, finely chopped
  4. Ginger : 1 inch, finely chopped
  5. Garlic : 2 pods, finely chopped
  6. Green chillies : 2, halved and splitted length wise
  7. Chilli powder : 1 tbsp
  8. Turmeric powder : 1/2 tsp
  9. Garam masala : 1 tsp 
  10. Coconut grated : 1/4 -1/2 cup
  11. Oil : 2-3 tbsp
  12. Water : 1 cup (see Note) 
  13. Coconut milk : optional (see Note)
  14. Curry leaves : a few
  15. Coriander sprigs : to garnish
Method :
  1. Heat oil in a wok. When oil gets slightly hot add curry leaves followed by onions. Saute well till the onion turn transparent. Sprinkle salt to fasten this process
  2. Add ginger and galic into it. Saute again till it softens
  3. Add garam masala to this
  4. Add tomato and saute along with green chillies. 
  5. When oil separates from mixture add all the remaining masala powders and saute till raw smell goes off
  6. Break eggs and add into the same cooking wok. Stir frequently until all of the eggs get scrambled.
  7. Put the grated coconut 
  8. Add more than 1/2 cup water and cook it covered in lower flame for few minutes. 
  9. Serve hot after garnishing
Note :
  • Coconut milk can also be used  along with water.  If using, add it in the end after the eggs are cooked. After adding , let it heat and switch off the flame soon after you see bubbles coming out from the edges.
  • Water will get dried up quickly. So add it according to your desire of consistency. 
  • You can use this as dry or gravy type side dish.





by Nilofer Ajmal
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