Easy Breakfast Dish-Kerala Style Scrambled Eggs

I somehow always forget to make eggs for dinner or even lunch. I take them out for breakfast on the weekends or unless I am baking- which seems to more and more often these days.

A cousin was in India recently and told me about her trip down to Kerala and described the cuisine. One of the things she couldn’t stop talking about were scrambled eggs cooked south indian style. She carefully described the ingredients or whatever she could decipher. While I was listening, I thought I will definitely make these but didn’t think of writing down the ingredients (duh). Anyway, a couple weeks went by and suddenly the scrambled eggs came to mind. It was one of those evenings where there wasn’t much in the fridge and I wasn’t in the mood to make an elaborate meal.

Now, I had forgotten most of the ingredients for the dish- but I was able to come up with what ever I thought belonged in there considering the part of India we are talking about. Mustard seeds, curry leaves and coconut were the main ingredients- and I had all of them. I also had fresh cilantro, tomatoes, onions and green chilies-perfect.

I used all the ingredients and came up with a fantastic, quick and delicious dinner. I made fresh rotis with it. That is what my husband and I ate. For my daughter I made plain scrambled eggs- she is not into fresh tomatoes, green chilies, etc.

I added extra cayenne pepper for myself. I like things spicy but my dear husband likes it really mild. It was really enjoyable- I plan to use more eggs for dinner in the future. Maybe a nice mushroom omelet with gruyere- yum, that sounds delicious. Try the easy scrambled eggs for your next quick meal.

• 1 tablespoon extra light olive oil
• ½ teaspoon mustard seeds
• 4-5 curry leaves, chopped
• 2 tablespoons shredded unsweetened coconut
• 1 teaspoon ginger, minced
• ¼ cup white onion, chopped
• 1 serrano chili, chopped
• 1/3 cup chopped tomatoes, or halved cherry tomatoes

• 2 eggs, beaten
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• ¼ cup cilantro chopped

Beat the eggs salt, cayenne pepper and cilantro. Keep aside.

In a large frying pan, heat the olive oil. Add mustard seeds and sauté for minute on medium high heat or till the seeds begin to sizzle. Add the curry leaves, coconut, onion, chili and ginger. Saute for 2-3 minutes on medium heat or till the onions are soft. Add the tomatoes and sauté for 4-5 minutes. Lower the heat and add the beaten eggs, stir till the eggs are cooked yet still soft. Serve with fresh rotis or tortillas.