Scrambled egg curry is one of the best sides for crispy dosa, chapati or poori and even rice. This curry is specially delicious due to the addition of thick coconut milk also the spices used here makes it even more flavorful. It is easy to prepare, does not need much time moreover this is a non-messy method where you can complete all the task in the same pan. Vegetarians can try the same with fresh crumbled paneer (cottage cheese) it will taste good too. This curry can be made either spicy or mild according to your wish. Whenever there is not much time to prepare any side-dish to accompany your rotis, this will be a savior recipe. It will definitely satisfy your family member's taste buds and they will definitely ask for more. It almost tastes like the 'kothu parota' that you get in South Indian street side shops and hotels. So by now you will definitely be interested in trying this recipe right? Then why wait? lets check out the recipe.
INGREDIENTSMakes sides for 2
Total Preparation Time - 15 minutes
- Eggs - 2
- Big onion - 1 (chopped finely)
- Tomato - 2 small tomatoes (chopped finely)
- Coconut milk - 1¼ cup (nearly 200 ml) or from 10 medium sized pieces of coconut
- Ginger - 1 small piece (finely chopped)
- Garlic - 2 pods (chopped finely)
- Ginger-Garlic paste - 1 tsp
- Green chillies - 1 small chilly (chopped)
- Chopped coriander leaves - 2 tablespoons
- Curry leaves - Few
- Red chilli powder - 1 tablespoon (reduce if you do not want it very spicy)
- Garam masala - 2 pinches
- Cinnamon stick - A small piece
- Cumin seeds - 1 tsp
- Oil - 2 tablespoons / Ghee - 1 tablespoon
- In a bowl crack open eggs pour both the yolks into it. Add 2 pinches of salt, beat the eggs well and set aside.
- Place a wide pan (preferably nonstick) on flame and pour oil/ghee into it. After it heats up, add cumin seeds, cinnamon stick, curry leaves and let it splutter.
- Then add chopped garlic, chopped ginger and saute, then add chopped onions and saute well. After it turns translucent add ginger garlic paste and saute.
- Now add chopped tomatoes, chopped coriander leaves, salt and saute well on low flame until the tomatoes turns pulpy and gets cooked well.
- Then add red chilli powder, garam masala and saute well. Sprinkle some water and cook until the mixture becomes like a masala.
- Once the raw smell leaves and the oil peeps out, using a ladle or a spoon just pull all the mixture in the pan to one side of the pan. Then pour the eggs in the other side of the pan and leave undisturbed for a while.
- Then when the egg starts to solidify, scramble the egg mixture with a ladle or spoon in the other side of the pan, do not mix it now with the masala.
- Once the egg gets almost cooked mix it up with the masala in the other side and stir well for a minute or two, until the eggs gets scrambled up and gets cooked well.
- Once done, pour the extracted coconut milk and cook on medium flame until you get the thick curry consistency, this just takes a few minutes.
- When you get the required curry consistency remove from flame and serve!!
TIP 1: You can do the same with crumbled paneer also.
TIP 2: You can optionally scramble the eggs in a pan separately and then add it to the curry. But doing it in the same pan makes your task easier and also even more tastier. The curry would not be very dry, it should have a curry consistency.
Makes a great combo with Pooris, Naan, Chapati, Dosa and even rice varieties!! You will definitely love this curry tastes so flavorful!!