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–+ servings

Coconut Chutney Scramble

Velvet-soft egg curds draped in cooling coconut chutney, finished with a sizzling tarka of mustard seeds and curry leaves.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: Indian
Servings: 2 servings
Calories: 305kcal

Ingredients

  • 4 eggs
  • 2 tbsp ghee
  • Salt to taste
  • 1/2 cup fresh/frozen coconut Coconut Chutney; grated
  • 1 green chili Coconut Chutney
  • 1 tsp ginger Coconut Chutney
  • 1 tbsp lemon juice Coconut Chutney
  • Salt Coconut Chutney
  • 1 tbsp ghee Tarka
  • 1/2 tsp mustard seeds Tarka
  • 8 curry leaves Tarka
  • 1 dried red chili Tarka

Instructions

  • Blend chutney ingredients with 2 tbsp water until smooth; set aside.
  • Beat eggs with salt.
  • Heat ghee in pan on low-medium heat.
  • Add eggs and gently fold every 30 seconds until just set.
  • Remove from heat while still slightly soft.
  • Heat tarka ghee; add mustard seeds, curry leaves, and red chili.
  • Pour hot tarka over scrambled eggs.
  • Serve with coconut chutney on the side.

Nutrition

Serving: 1serving | Calories: 305kcal | Protein: 14g | Fat: 25g | Fiber: 2g
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