Saturday, 12 November 2011



1)    Eggs – 10 Nos.
2)    Onion – 100 gm.
3)    Big tomato – 1 No.
4)    Hot green chili – 1 No.
5)    Dry red chili – 2 Nos.
6)    Mustard seeds – ½ teaspoon
7)    Coconut oil or other cooking oil – 1 tablespoon
8)    Curry leaves – 2 sprigs
9)    Hot red chili powder – 1 teaspoon
10)                      Turmeric powder – ½ teaspoon
11)                      Coriander powder – 1½ teaspoons
12)                      Garam masala powder – 2 pinches
13)                      Coriander leaves of 1 small plant
14)                      Salt – 1 teaspoon

To Cook:
Break the eggs into a bowl. Whisk nicely. Peel and finely chop the onion. Finely chop the tomato and keep separately. Chop the coriander leaves and set aside. Cut the red chilies and the green chilies into thin long strips.
Set a thick wok on low heat. Pour in the cooking oil. Tip in the mustard seeds. When they are about to finish popping, add the onions and the salt. Stir until the onions are golden brown. Now slip in the chopped tomatoes. stir for a minute. Then tip in the chilies and the curry leaves. Stir and put in the chili powder, the turmeric powder and the coriander powder. Pour in the whisked eggs.
Turn up the heat and stir with a lightweight flat ladle taking care not to allow the eggs to stick to the base. Lower the heat gradually while the eggs get scrambled. As soon as the eggs are fully scrambled, sprinkle the garam masala powder and the chopped coriander leaves. Stir and switch off the heat.
Serve hot with rice, flat bread of any sort or use as a sandwich filling. You can also use the spicy scrambled eggs as a nice filling for momos (see my recipe). Cook, eat and enjoy the wonderful spicy scrambled eggs for certain!

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