Egg Spinach Thoran - Egg Spinach Stir Fry

Winter and Hibernation??? If that is what you thought of my reason to be inactive from couple of days I would just say a big 'nooo'. Its been a hectic week with packing and moving of our Apt home. I had been trying to pack stuffs from two weeks back but it was fun to see my kids sitting and playing in the carton boxes which I used for packing. Must say they had lot of fun with the Apt move where as me and hubby is fully exhausted. Phew, only God knows when I will unpack, arrange and settle down with everything in our new Apt home :-) .

Coming back to today's recipe, this is a simple Thoran/Stir Fry with spinach and Egg which I make quite often especially when I have less spinach to be used as standalone. This quick and ezee dish is perfect with Roti/Rice and tastes just awesome. So next time you have spinach in your pantry which are not sufficient enough to make a proper Sabzi/Stir fry or Curry by its own try out this recipe and I'm sure you will love it for its taste and the easiness to prepare :-)

Ingredients:-

1. Spinach Finely Chopped ~ 3 cups
2. Eggs - 3 or 4
3. Finely chopped onion - 1
4. Green chilies chopped - 3
5. Turmeric powder - 3/4 tsp
6. Garam Masala - 3/4 tsp(optional) 
7. Salt to taste
8. Coconut oil/Veg oil - 1 tbsp
9. Mustard seeds - 1tsp
10. Dry red chilies 2
11. Curry leaves few

Preparation Method:-

• Wash well and drain the water completely from the spinach. Chop them finely and move to a bowl.
• In another bowl break the eggs and beat them well with a spoon and set aside. 
• Add chopped green chilies, onion, turmeric powder, salt to the chopped spinach and mix well with clean hands.
• Heat up a kadai/Frying pan, pour oil. Sputter mustard seeds, add dry chilies, few curry leaves and saute for few seconds.
• Simmer  the stove to medium and add the spinach mix and stir fry for couple minutes till they are cooked and are soft(Usually it take less than five minutes)
• Now add the beaten egg and stir fry till the eggs are mixed well with spinach and are dry.
• Sprinkle the garam masala and saute for another one or two minutes and take off the stove(optional)
•  Add more curry leaves and move to serving dish. Serve warm with Roti/Naan/Rice.

Note:-

Adding Garam Masala is optional, usually I add them when I have mild spiced main course curry and make it simple without Garam Masala when the main course curry is spicy or Masala Curry.

Sending this to the Egg Recipes @ Ramya's Recipe