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| Main ingredients | Eggs, Coconut oil, Mustard seeds, Onions, Green chillies, Tomato, Crushed black peppercorns, Coriander powder, Fennel powder, Curry leaves, Scraped fresh coconut |
| Cuisine | Kerala |
| Course | Main course eggs |
| Prep time | 5-10 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
6 eggs (mutte)
2 tablespoons coconut oil
1 teaspoon mustard seeds
1½ crushed ginger-garlic
2 large onions, thinly sliced
Salt to taste
2-3 green chillies, slit
1 medium tomato, thinly sliced
Crushed black peppercorns to taste
1 teaspoon coriander powder
½ teaspoon fennel (saunf) powder
½ teaspoon turmeric powder
10-15 curry leaves
2-3 tablespoons scraped fresh coconut
Method
Heat coconut oil in an iron kadai, add mustard seeds and let them splutter.
Add crushed ginger-garlic, mix and sauté for a few seconds. Add onions, mix well and saute for 1-2 minutes.
Add salt, mix well and saute till the onions turn translucent. Add green chillies and mix.
Add tomato, mix and cook for 1-2 minutes.
Sprinkle crushed black peppercorns, coriander powder, fennel powder and turmeric powder and mix well. Cook for 1-2 minutes.
Add curry leaves and cook for a few seconds. Break the eggs into the kadai and mix till the eggs scramble and further cook for 3-4 minutes.
Add coconut and mix well. Switch the heat off and transfer on to a serving plate. Serve hot.
