This hearty scrambled egg curry is low in kilojoules, quick to prepare and full of flavour.
- Place tomato in a heatproof bowl. Heat 2 tsp of the oil in a large non-stick frying pan over medium-high heat. Stir in mustard seeds and 1 garlic clove. Cook for 1 minute or until aromatic. Stir in lemon juice. Quickly pour over tomato. Season well. Set aside for 5 minutes.
- Heat remaining oil in pan over medium-low heat. Stir in cumin seeds for 1 minute or until aromatic. Carefully stir in curry leaves for 1 minute or until aromatic (mixture will spit). Stir in onion for 3 minutes or until soft. Season well. Stir in chilli and remaining garlic for 1 minute or until aromatic. Stir in masala and turmeric for 1 minute or until aromatic. Pour egg into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from one side of the pan to the other in 4 different directions. Repeat the pushing action every 10 seconds for 3-4 minutes or until just cooked.
- Top with the tomato salsa, yoghurt, chutney and chapatti.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set