Scrambled Egg Masala with Pav ...........
Ingredients to be kept ready : Peel the skin and chop 12-15 garlic finely and keep ready. Wash, dry and chop finely 1” piece of ginger and keep ready.
Slice lengthwise finely 3-4 large sized onions and keep ready. Slice lengthwise 2 large sized tomatoes and keep them aside ready.
Wash, wipe and slice 1 large capsicum lengthwise. Cook in little water or microwave the capsicum till 80% done and keep it aside ready. Clean, wash and chop finely a handful of coriander leaves for garnishing.
To Scramble Eggs : Heat 2-3 tsp of oil / ghee in a heavy bottomed kadai / pan. When hot lower the heat, break 3-4 eggs gently into the pan. See to it that the shell pieces do not fall in. Add a pinch of salt, pinch of haldi powder and 1 tsp of coarsely crushed pepper powder. Mix well and keep stirring on medium heat, till the eggs get scrambled and cooked.
Do not over cook the eggs. They should soft and crumbled. Remove on a plate and keep aside ready.
Heat ½ cup of oil / ghee, when hot, add 12-15 garlic (Skin peeled) and fry till light brown in colour. Now add in the ginger and 8-10 curry leaves, fry for a minute.
Add the sliced onion and fry for a minute or two till translucent.
Lower the heat and add ½ tsp haldi powder, 1 tsp red chilly powder, 1 tsp jeera powder, 2 tsp coriander powder, 1 tsp of garam masala powder, 1 tsp fennel powder and fry well for a minute or two till well cooked and soft. Add the cooked capsicums, tomatoes, salt to taste and mix well.
Cover and let cook the tomatoes till a bit soft. Now add the scrambled eggs, and mix well. Cover and let cook till it combines together for about 5 minutes. Garnish with coriander leaves.
Serve the Scrambled Egg Masala with Bombay Pav or Bread.