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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