Saturday, October 22, 2011

Scrambled Egg Curry

Egg is a perfect choice when I am busy or have no mood for anything required more than 30 minutes to cook. This simple egg curry is quick, and goes well with steamed rice... very satisfying!

2 Large eggs
2 Medium size tomato
2 green chilli/red chilli
1 medium size onion
1 tsp ginger garlic paste

1 tsp salt
1/2 tsp Chilli powder
1/2 tsp Cummin powder
1/4 tsp Turmeric Powder
2 tsp Ketchup

Chopped tomato and onion, and minced chilli. In a cooking pan, add 2-3tbsp cooking oil, stir fry chopped onion and chilli until onion become translucent. Add chilli, cummin,turmeric powder and salt, stir well.

Now add chopped tomato and continue cooking at medium heat for 2-3 minutes or until tomato softened. Pour in 1 1/3 cups of water, cover to lid and let it cook at medium.

Whisk eggs with a pinch of salt and pepper powder, beat it until fluffy. Make scrambled egg and break into small pieces using spatula.

Add the scrambled egg into boiling curry, stir in ketchup, continue cooking for another 3-5 minutes or until gravy thickened.

I like it with steamed rice!


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