Spicy egg chutney
|3 - 4 tbsp||oil|
|3||large tomatoes — liquidised with 1 green chilli|
|1||small onion — finely chopped|
|1 pinch||mustard seeds|
|1/4 tsp||red chilli ginger and garlic paste|
|1/4 - 1/2 tsp||ground turmeric|
|1 - 2 tsp||chilli powder|
|1/4 tsp||ground cumin|
|salt and black pepper — to taste|
|fresh coriander — chopped|
|1 pinch||chilli flakes — optional|
In a non-stick pan, add oil on medium heat with the mustard seeds, onions, curry leaves and fresh green chillies. Add the chopped onions and fry until onions are soft.
Now add the blended tomatoes, red chilli, ginger and garlic paste, turmeric, cumin powder, chilli powder, pinch of sugar and salt. Leave to cook for 6 minutes, or until the oil rises, on low heat.
Crack the eggs into the chutney, grind some fresh pepper, sprinkle fresh coriander and chilli flakes then leave to cook on low with a lid to cover until the eggs are cooked to your liking. Add spices and chillies according to your taste.