Kerala Style Scrambled Eggs

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Eggs – 5 large
Salt to taste
Pepper crushed – a large pinch
Oil or ghee – 1- 2 spoons
Mustard seeds – a large pinch
Cumin or fennel seeds – a pinch ( optional)
Onion finely chopped – 1/2 or full of a small one
Ginger chopped/ minced – a small piece
Green chile chopped – 2 small
Curry leaves – 5-6
Tomato finely chopped – 1 small
Turmeric – a large pinch
Red chili powder – a pinch (optional)

Instructions:

Serves – 2

Heat oil in a wok or nonstick pan and add mustard seeds . When it splutter add onion , ginger , green chili and curry leaves.Saute until it is soft,for like 3-5 minutes. Add tomatoes and stir fry 2-3 minutes.Add turmeric and red chili powder and mix well. Beat eggs with salt and pepper. Pour in eggs and gently cook stirring( using edges of a wooden spoon) until it is dry and cooked.

From vazhayila.com