Ingredients:
Eggs – 3
Onion – 1 medium
Tomato - 1 medium
Red chilly powder – 1 ½ teaspoon
Turmeric powder – ¼ teaspoon
Curry Leaves – 7 to 8
Coriander leaves – ¼ cup
Oil – 1 tablespoon
Salt
Recipe:
- In a bowl whisk eggs and keep it aside.
- Heat oil in a non-stick pan.
- Add curry leaves.
- Once curry leaves start to splutter add finely chopped onion.
- Saute onions until they are translucent and golden brown.
- Add red chilly powder and turmeric powder.
- Saute for 2-3 minutes till oil separates.
- Then add finely chopped tomato.
- Once tomatoes are soft and mushy add whisked eggs.
- Keep mixing with spatula for 5-6 minutes until the eggs are almost cooked.
- Add salt to taste and mix it well
- Garnish with finely chopped coriander leaves.
- Serve hot with roti or bhakari.
