Ingredients:

• eggs – 4 large
• Tomato – 1 large
• Button Mushrooms – 100 grams
• Green chillies – 4
• Shallots – 4
• Ginger-Garlic Paste – 1 tbsp
• Coriander leaves – ½ bunch
• Mustard Seeds – ½ tsp
• Pepper & Chilli powder to taste
• Olive oil – 2 tbsp
• Salt to taste

Method:

1. Finely chop tomato, green chilli, shallots and coriander leaves. De-stalk the mushrooms and cut lengthwise.
2. Heat oil in a heavy bottomed non-stick pan, add mustard seeds allow to pop.
3. Add the shallots sauté for 2 minutes.
4. On a very low flame add the tomato and the ginger-garlic paste, sauté for another 4 mins.
5. Now add the remaining ingredients one-by-one still on low flame. Mix well. Cover and allow to cook well for 15 minutes.
6. Stir regularly now and for another 10 minutes cook without the lid (helps in drying the extra wate