Me And My Hnaan
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Ingredients:
- 1/3 cup oil
- 1/2 cup chopped onion
- 1 tablespoon garlic paste
- 1 cup chopped tomatoes
- 1 finely chopped green chili
- Salt, as per need
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Water, as needed
- 2 to 3 eggs
- Finely chopped fresh coriander
Directions:
1. Heat Oil:
- Place a pan on medium flame and add 1/3 cup oil.
2. Sauté Onions:
- Add 1/2 cup chopped onions to the pan.
- Sauté until they turn light pink.
- Remove the sautéed onions from the pan and place them on a separate plate. Set aside.
3. Cook Garlic:
- In the same pan, add 1 tablespoon garlic paste.
- Sauté until it is lightly browned.
4. Add Tomatoes and Spices:
- Add 1 cup chopped tomatoes and finely chopped green chili to the pan.
- Add salt as per need, 1/2 teaspoon coriander powder, and 1/2 teaspoon turmeric powder.
- Sauté the mixture well until everything is well combined.
5. Combine Onions:
- Add the sautéed onions back into the pan.
- Add a little water to the pan to prevent sticking.
- Lower the flame and let the mixture cook until everything is well blended and the tomatoes have softened.
6. Add Eggs:
- Once the mixture is ready and the water has dried up, add 2 to 3 eggs to the pan.
- Gently stir with a spoon, making sure to keep the egg pieces fairly large.
- Add finely chopped fresh coriander and mix well.
7. Finish Cooking:
- Cook until the eggs are fully set and well mixed with the masala.
- Serve hot with parathas and tea. Enjoy your meal!
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