Tomato and Egg Thoran

Ingredients

• Tomatoes - 3 cup
• Onion - 1 whole
• Green chili - 3 whole
• Ginger - 1 tsp
• Coconut - 3/4 cup
• Eggs - 3 whole
• Mustard seeds - 1/2 tsp
• Curry leaves
• Oil - 3 tsp
• Salt, to taste

Instructions

1. 1Prepare the vegetables: cut the tomatoes into small pieces, peel and chop the onion, finely slice the green chilies, and grate the ginger and coconut if using fresh.
2. 2Beat the eggs lightly in a bowl and set aside so they are ready to add when the pan is hot.
3. 3Heat the oil in a pan over medium heat, then add the mustard seeds and let them splutter; add the curry leaves and let them release their aroma.
4. 4Add the chopped onion, sliced green chilies, and grated ginger to the pan and fry well until the onion softens and becomes translucent; this builds the base flavor.
5. 5Add the tomato pieces and fry for another 2 to 3 mins, until they begin to break down and the mixture looks cohesive.
6. 6Stir in the grated coconut, pour in the beaten eggs, and stir continuously until the eggs are scrambled and fully combined with the tomato mixture.
7. 7Season with salt to taste, give everything a final stir, and serve hot with steamed rice or roti.
8. 8Optional: garnish with a few extra curry leaves or a squeeze of lime for brightness.