Scrambled egg curry!!!

Hi guys!!!

I consider the scrambled egg curry to be the "Curry cousin" of egg bhurji. A very simple curry that tastes good with rotis. The sheer simplicity of the recipe and the yummy result prompts me to prepare this quite often. I make sure that we have atleast 3 eggs in a week in any form. It is mostly omelette for breakfast or boiled egg as such. Occasionally it is egg bhurji or this scrambled egg curry.

Now lets get to the recipe.

Ingredients:
Serves - 2 people

Eggs - 3
Onion - 1 big
Tomato - 1 big
Ginger garlic paste - 1 tsp
Cinnamon - 1" stick
Cardamom - 2 pods
Cloves - 3 or 4
Star Anise - 1
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1 tsp
Salt - as required
Oil - 2 tbsp

Procedure:

1. Heat oil in a kadai on medium flame. Add the whole spices and let them sizzle.
2. Now add the chopped onions and saute till they turn transparent and crisp. Then add the ginger garlic paste and mix well. Let it cook till the raw smell leaves.
3. Now add the chopped tomatoes and mix well till it forms a paste with the onions.
4. Next add the masala powders and salt. Mix well and check the spice level and salt. Add about 1/2 cup of water and close and let it cook till masala powders do not smell raw. This takes around 5-10 minutes.
5. Now break the eggs into the curry and keep mixing to prevent sticking at the bottom. The scrambled egg should mix well with the curry. Switch off heat and serve.

Note: If you want chunkier egg pieces, separate the whites from the yolk and prepare an omelette with the whites and prepare the curry as briefed above with the yolk. Finally add broken pieces of the omelette to the curry.