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Scrambled Egg Curry(Coconut Egg Curry)Scrambled Egg Curry Ingredients:Eggs - 4Onion - 1 medium size chopped Tomato – 2 chopped Green chillies - 2 Garlic finely chopped - 4 Tamarind juice - to taste Chilli powder - 1/2 tbsp Coriander powder - 2 tbsp Turmeric powder - 1/4 tbsp Coconut paste - 2 tbsp Mustard seeds - 1/4 tsp Black gram - 1/4 tsp Curry leaves - 8-10 leaves Oil - 2tbsp Salt – to taste Scrambled Coconut Egg Curry Preparation:Heat a pan and add oil and splutter mustard seeds and black gram.Add curry leaves and garlic cloves and fry till garlic turns brown. Add chopped onions and sauté till they turn golden brown. Then saute the tomatoes and green chillies. Add turmeric powder, coriander powder, chilli powder and stir for few min. Add half cup of water to the mixture and let it cook. Add the coconut paste to the boiling mixture. Mix it well and add salt to taste. Add the tamarind juice and allow it to cook. As the gravy begins to thicken and starts boiling, reduce the flame. Break the eggs into the gravy. Do not stir. Simmer the flame, close the pan and let the eggs cook in the gravy. Make sure the eggs don’t burn or get stuck to the pan. Do not stir and scramble the eggs too much. Contributed by Zeenathul mufliha - Singapore Scrambled Egg Curry To Homepage
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