Ingredients:

• 2 eggs
• 4 big Tomatoes
• 4 to 5 tbsp – oil
• 4 to 5 Green chillies
• 3 to 4 flakes Garlic (coarsely pounded)
• 1 tbsp – coriander powder
• 1 tbsp – chilli powder
• 1.5 tbsp – Turmeric powder
• salt to taste

Method:

1. Cut the tomatoes and onions into small pieces.
2. In a kadai or heavy bottom vessel, heat the oil.
3. When it becomes slightly hot, add cumin seeds.
4. When they splutter, add chopped onions, green chillies and garlic. Saute till the onions are pink in colour.
5. Add tomatoes and fry for about 10 minutes.
6. Add the powdered masalas and salt to taste.
7. Fry for about 2 minutes.
8. When the tomatoes are ready, beat the eggs well in a small bowl.
9. Pour the beaten eggs on the tomatoes, ensuring that the flame at this stage is high or else the eggs will mix with the tomatoes.
10. Now, simmer slowly and close with a lid.
11. Keep on gas for about 2-3 minutes.
12. There should be a layer of eggs on the tomatoes.
13. Garnish with coriander leaves.
14. Serve with bread.

Recipe courtesy of Anitha Raheja