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Scrambled Egg Curry In Coconut Milk


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eggs – 2 ( can use 4 egg yolks if you want to use up left over yolks or just 4 egg whites to make this more healthy)

onion – finely chopped – 1/2 cup

tomato – chopped 1 ( I used 1/2 a can of tomatoes to make this even quicker)

green chilly – 2-3

curry leaves- 4-5

Chilly powder – 1/2-1 tsp

garam masala – 1/2 tsp

pepper powder – 1/2 tsp

turmeric powder – 1/4 tsp

Thick coconut milk – 1 1/4 cup ( I used tinned)


oil (I used about a tbsp of coconut oil)

Optional : Cooked vegetables like peas, potatoes, bell pepper, mushrooms etc.

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