- Eggs – 2 nos
- Onion, very finely chopped – 1 medium size
- Green chilly, thinly chopped as round shape – 2 nos
- Ginger, crushed – 1” piece
- Red chilly Powder – 1/4 tsp
- Turmeric powder – 1 pinch
- Black pepper powder – 1/4 tsp
- Tomato, finely chopped – ½ piece
- Garam masala – 1/4 tsp( optional)
- Curry leaves – 4 or 5
- Salt – to taste
- Oil – 1 Tbsp
METHOD:
- Crack the eggs into a glass mixing bowl and beat them until they become frothy and become a pale yellow color. A fork works as well as a wire whisk to beat the eggs. Do NOT add salt this time because salt will cause the eggs to toughen.
- Now add Onion, Green chillies, Ginger, Red chilly powder, Turmeric powder, Black pepper powder, Tomato, Garam masala and and mix well.
- Now add Salt and mix well.
- Heat oil in a medium-sized non-stick frying pan over a medium-low heat to warm it up. Do not use a large pan because the eggs will spread out too thinly and cook very quickly, may be burn.
- Pour the beaten egg-onion mix with curry leaves to the pan and scramble with a wooden spatula until the eggs are well done. Do not stir immediately. Wait until the first hint of setting begins.
- Serve as a side dish with rice.
