Scrambled Egg Coconut Curry

Ingredients

• Egg - 2 whole
• Potato - 2 whole
• Onion - 2 whole
• Tomato - 1 whole
• Turmeric powder - 1/4 tsp
• Kashmiri chili powder - 1 tsp
• Green chili - 2 whole
• Mustard seeds - 1/4 tsp
• Grated coconut - 1 cup
• Ginger - 1/2 tsp
• Garlic - 4 clove
• Cinnamon - 1 piece
• Clove - 2 clove
• Coriander powder - 1 tsp
• Water - 1 cup
• Curry leaves
• Pepper powder
• Salt, to taste

Instructions

1. 1Peel the potatoes and cut them into small cubes, then boil until tender; drain and set aside.
2. 2Heat a little oil in a pan and fry the grated coconut until it is golden brown and fragrant, then transfer the coconut to a grinder.
3. 3Add the fried coconut to the grinder with ginger, garlic, cinnamon, clove, coriander powder and 1 cup water, and grind to a smooth paste.
4. 4Pour the coconut-spice paste into a pan, add the cubed boiled potatoes, and boil together briefly so the potatoes soak up the flavors; keep the mixture warm.
5. 5In a separate skillet, heat oil and add the mustard seeds; when they begin to pop, add curry leaves and the green chilies to release their aroma.
6. 6Add the chopped onion, sliced tomato, turmeric powder and Kashmiri chili powder to the skillet and fry for a short while until the onion softens and the tomatoes break down.
7. 7Break the eggs into the pan and scramble them gently into the spiced onion-tomato mixture until they are cooked through but still soft.
8. 8Stir the coconut-potato mixture into the scrambled eggs, cover, and cook for another 2-3 minutes to let the flavors marry.
9. 9Sprinkle pepper powder to taste and garnish with a few curry leaves before serving.
10. 10Optional: serve with roti prata or your favorite Indian bread, and add a wedge of lemon if you like a bright finish.