Hot and spicy Indian scrambled egg chutney

1. 1

   Heat oil in pan and saute the chopped onion

2. 2

   Then add ground ginger and garlic, as well as turmeric

3. 3

   Once translucent, add the masala /chilli powder and stir to avoid sticking

4. 4

   Add the grated tomatoes and sliced chillies as well as salt to taste.

5. 5

   Let it simmer for 2-3 minutes.

6. 6

   Then crack the eggs into the gravy one by one.

7. 7

   After a minute or two, when the eggs just begin to turn white, stir with a large spoon and make sure to stir well so that the eggs scramble

8. 8

   Keep stirring slowly until the eggs are cooked and set.

9. 9

   You can take it off the heat sooner if you prefer your eggs more mushy and less set.

10. 10

    Serve with fresh bread, rolls, or warm roti.

* Per serving · 4 servings · Values may vary.

No additional tips available.