Egg masala

There are many nights when I get sick of the dozen or so eggs lying in the refrigerator for several weeks. We do not consume eggs all that often but once I manage to finish a carton, my hands will itch till I put another one in my shopping cart when at Costco! So the cycle repeats. Finish one and get another one immediately to think about. It is on one of those days that I badly wanted to get done with half a dozen eggs that I prepared this dish and we all enjoyed this dish with some hot Rotis.

We will need,

Eggs 6 no
Peanut oil 3 tbsp
Fennel seeds 1/4 tsp
Curry leaves 8-1074
Cardamon 2
Onion 1 medium minced
Garlic 3 cloves grated
Ginger 1/2" grated
Green chillies 5-6 minced
Turmeric 1/4 tsp
Dhania powder 1/2 tsp
Jeera powder 1/2 tsp
Tomato 1 medium
Garama Masala a generous pinch
Salt to taste
Fresh Coriander a handful chopped
Mint a handful torn
Lemon juice to taste

Method:

• Heat oil in a Wok. Throw in the fennel and the cardamon. Once they sizzle, throw in the curry leaves, immediately followed by the minced onions.
• Saute the onions till the onions are very well caramelized and almost brown in colour. 
• Once the onions are done, throw in the garlic, ginger and chillies. Saute for a few minutes. Keep moving the mixture lest they burn.
• Once the mixture is fragrant, throw in the turmeric, Dhania powder and the Jeera powder. Saute for a few seconds. Throw in the chopped tomatoes. Cook till the oil separates.
• Meantime crack open the eggs into a mixing bowl breaking the yolks.
• Push the onion-spice mixture to the sides and pour the eggs into the wok. Cook on low till the eggs start to cook. Stir and scrap the bottom to make sure the eggs or the masala does not burn. 
• Once the egg start to solidify, fold in the Masala. Keep stirring the mixture till all the moisture evaporates and the eggs are cooked through.
• Adjust salt. Throw in the Garam Masala. Finish with the torn mint and coriander. Serve immediately with rotis.