Every cuisine has its own variation of scrambled eggs. It's one of the easiest dishes to make. Here is one variation that I love with dried shrimp and some cherry tomatoes.
50 grams dried shrimp
100 grams cherry tomatoes
2 medium onions
4 green chillies
a pinch of turmeric
salt to taste
a touch of coarsely grated pepper
a bunch of coriander leaves, chopped fine
2 tbs mustard oil
Wash the dried shrimp and drain in a colander. Wash the tomatoes and cut them into halves. Chop the onions and the chillies fine.
Heat oil. Mix turmeric and a pinch of salt to the shrimp. Fry for a few minutes and remove from the oil. Keep aside. In the same oil fry the onions and add the chopped chillies. Add the tomatoes a little while later. Season. Let the mixture cook for a few more minutes before you add the shrimp. Beat the eggs in a bowl and add them to the pan. Stir continuously so that the eggs do not remain in one solid mass. Remove from the flame and transfer to a serving bowl. Garnish with chopped coriander leaves.
This is great as a side dish with rice/dal or with glutinous rice known as maiju in Dimasa. Here's the link to another variation of scrambled eggs with okra that I had posted earlier http://blendingflavours.blogspot.in/2013/04/okra-with-eggsbhendi-yaoyaba-daodi-jang.html
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