Muli Egg Burji / Mulangi Muttai poriyal / Radish Egg curry


Radish / Muli/ Mulangi - 250 gms or 1 1/2 cup (Chopped finely)
Eggs - 4 ~5
Onion - 1 (small, chopped)
Tomato - 1/2 (small, chopped)
Green chili - 1 ( small, chopped) optional
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp or to taste
Corainder powder - 1/2 tsp or to taste
Curry powder or Kuzhambu milagai thool -11/2tsp or to taste.
Pepper powder - 1/4 tsp or to taste (optional)
Salt to taste
Water - As required for sprinkle
Cilantro - For Garnishing

For Seasoning:
Oil - 2tbsp
Mustard seeds - 1/2 tsp
Cumin / Jeera - 1/4 tsp
Split Urad dal - 1/4 tsp
Curry leaves - As required


Heat Oil in a Pan, add all seasoning ingredients as listed & allow it to splutter.
Add Onion & Saute it until it become soft.
Add chopped radish & saute it for 5 ~ 7 minutes or until it become soft in low heat.
Then add ginger garlic paste & cook it for a minute, then add tomato, curry powder, turmeric powder & salt to taste. Mix well & sprinkle little water and  cover the pan with lid. Cook it for another 5 minutes in low heat.
Adjust salt to taste & check whether radish is soft & cooked well.
Stir in between until water disappears, Then add eggs to the mixture & mix well.
Cover & cook for 2 minutes and gently combine until eggs scrambled well.
keep stirring for few minutes or until eggs cooks completely.
Sprinkle pepper to taste & garnish with cilantro and serve hot..

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