It's a good one for lunch boxes as well. As the egg tastes good warm or even cold.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Onion : 2 large chopped
Green chilies: 3 slit
Eggs : 7 large
Red chili powder: 1/2 teaspoon
Cumin Powder: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Curry leaves: 1 sprig
Salt to taste
Chana Dal/Senagapappu: 1 teaspoon
Urad Dal/Minappappu: 1 teaspoon
Mustard Seeds/Aavalu: 1/2 teaspoon
Cumin Seeds/Jeera : 1/2 teaspoon
Dry red chilies: 1 broken
Heat oil in a pan and add all the ingredients listed under for tempering. Fry for 1 minute.
Add curry leaves, onion, turmeric and green chilies. Sauté until the onions are translucent.
Add salt, red chili powder, cumin and coriander powder, mix well. Add eggs and cook for 3 minutes. Scramble the eggs and cook for 3-4 minutes until the eggs are completely done.
Cilantro/coriander leaves can be added as garnish.
Serve hot with rice or Roti.