Tomato egg coriander stir fry, though made in a hurry with only one egg, one tomato, one onion and a small bunch of coriander, turned out to be just the kind of wholesome dish to start the day. When in a hurry and in need of a side dish for your chapatis or dosais or even bread, look no further than this tomato egg coriander stir fry.
Ingredients
Instructions
- 1Over a medium flame, place a skillet or kadai or wok, and add the oil.
- 2When the oil is hot, add the mustard seeds and wait for them to splutter.
- 3Right after they do so, add dry red chillies, and then in about 3 seconds, the chopped onion.
- 4When the onion turns light pink and begins turning golden, add the turmeric and the red chilly powders (if you are not using the whole dry red chillies). Mix them in. If they start sticking to the pan, add a tablespoon of water and mix to ease it.
- 5After 20 seconds, add the chopped tomato.
- 6Mix it about; do not cover. After 4 minutes it should be slightly bruised, but not fully cooked. more than half-cooked though.
- 7Use this time to chop up the coriander fronds. Add it in, along with the salt, and stir. The coriander will reduce in quantity.
- 8After 5 minutes, add the milk, then break the egg over the tomatoes and coriander stir it in.
- 9In 4 minutes switch of the heat. The egg will continue to cook in the remaining heat. Continue to mix the eggs in for a further 2 minutes.
- 10Serving: serve hot or warm with chapatis, dosais or bread.
Notes
The recipe above will feed 1-2 hungry tummies. If you want to feed 2-4, then use 2 tablespoons oil instead of 1, 6 red chillies instead of 4, 2 tomatoes instead of 1, 2 cups coriander fronds instead of 1, and a heaped 1/4 teaspoon salt, 2 tablespoons milk, and 2 eggs. The quantity of mustard seeds and turmeric powder remains the same. Also, when you eat the dish, don’t eat those red chillies unless you are used to eating them. They’ve added the required heat to your dish; they’re work is done.