When we were kids my dad makes this often for chapathis and we loved it. But he usually skipped the tomatoes. When I got married and the first time my MIL made this dish, it was so different to me but I liked the taste. The tanginess of the tomatoes was so pleasing and took the entire dish to the next level. When my MIL told that this was my huss's favorite, I didn't have another option but to adapt this.
Finely chopped Onion - 1 cup
Finely chopped Tomato - 1/2 cup
Curry leaves - 1 sprig
Turmeric Powder - 1/4 tsp
Red chilli Powder - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Oil - 2 tablespoons
Salt - to taste
How I Made it:
Heat oil in a non-stick pan. Add the curry leaves and allow to splutter. Now add the onions and saute till glassy / transparent. Add the ginger garlic paste and saute till done. Add the tomatoes and saute till oil starts oozing out. Add the turmeric powder and chilli powder and fry. Add salt and combine well. Break open the egg and add it to the mixture. Fry till the egg mixes well with the onions and becomes scrambled. Do a taste check and turn of the flame.
Serve hot with Pooris / chapathis.