Food I have grown up with are mostly simple, comforting, and easy to prepare. One such treasured recipe is this simple scrambled egg or Mutta Thoran as we call it. Mom would either serve this as an accompaniment for rice, or just roll into a roti or bread as a school lunch-box fix.
To cut the introduction short and moving on with the recipe; maintaining the heat is key here. Just ensure that you don’t overcook the tomato, or else it will lose texture and will turn mushy. At times, I add a pinch of garam masala and sprinkle some fresh coriander leaves but that’s totally optional.
You need –
- Eggs – 4
- Milk – 1 tablespoon
- Turmeric powder – ¼ teaspoon
- Shallots – thinly sliced, ¾ cup
- Tomato – 1 small, de-seeded and chopped
- Fresh green chili – 1-2, finely chopped
- Mustard seeds – ½ teaspoon
- Curry leaves – 1 twig
- Salt and pepper to taste
- Coconut oil – 2 tablespoons
In a bowl whisk the eggs, milk, pepper powder and little salt with a fork or hand whisk till well combined. Set aside.
Heat oil in a pan and add the mustard seeds. Once they start to crackle, add the curry leaves and fry for a minute. Now add the shallots and cook till soft. Add the turmeric powder and green chilies; stir briefly. Add the tomatoes, remaining salt and cook till the tomatoes are tender but not mushy.
Add in the beaten eggs and with a wooden spoon continuously stir till the eggs have scrambled. Turn the heat off and serve with rice or bread.