Scrambled Egg Curry

(Serves 3-4)

• Ingredients
  • 1 large or 2-3 small onions, chopped into small pieces
  • 2 cups chopped tomatoes (~4 pieces)
  • 2 cloves garlic, ground into paste
  • 1 inch ginger, ground into paste
  • 1-2 green chilies, chopped
  • 4 eggs
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander powder
  • 1 Tbsp oil
• Instructions
  • Fry onions in oil until soft
  • Add garlic and ginger paste and keep frying briefly
  • Add green chilies, tomatoes, and all spices
  • Simmer on medium heat for 10-15 minutes with closed lid
  • Remove lid and keep simmering until excess water has evaporated
  • Mix eggs together in bowl and add to pot
  • Keep cooking/frying until eggs are well done (the mixture should be fairly dry)
  • Serve with chapatis