This is no ordinary scrambled egg recipe! There's a lot more than eggs in this delicious, spicy and nutritious South Indian dish. Have it as a snack by itself or use it as a stuffing in your roti or taco. It is yummy!
Course Appetizer, Main Course
Cuisine Indian
Keyword cumin seeds, Curry Leaves, egg curry, Eggs, green bell pepper, Mustard Seeds, Onion, Red Chili Pepper, scrambled egg, Tomato
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegetarian
Set IP to 'Saute' mode. Once the 'Hot' sign comes up, add oil and let it warm up. If you're using a regular pan, ensure the oil is hot enough to cook in, but not smoking. Add seasoning ingredients (curry leaves, chana dal, red chili powder, green chili pepper, cumin and mustard seeds) and saute till the mustard seeds splutter.
Add vegetables, turmeric powder, salt, mix well and saute for a 3 to 4 minutes.
Crack open the eggs straight into the pan and mix well. Keep stirring quickly to prevent the eggs from sticking to the bottom of the pan.
After eggs are done, fluff the contents with a fork and transfer to a serving bowl. Serve with hot roti or phulka and cucumber salad.
Notes
Goes well with multigrain roti, sprouted bread or by itself as a snack.*Use organic ingredients wherever possible