Scrambled egg masala

Eggs 2, ( hen), tomato 1, onion 1, garlic cloves 3, ginger 1" piece, all thinly sliced, curry leaf a sprig,
green chilly 2, chopped, coconut oil 1 tbsp., Kashmir chilly powder 1/2 tsp., crushed fennel seed and
black pepper both 1/2 tsp. each, salt to taste.
Heat a non sticky pan, drop in onion, garlic and ginger, sauté till tender, add coconut oil followed by
green chilly, curry leaf and salt to taste. When the mix turn brown add tomato and sauté till cooked.
Add masala, sauté for a minute, break the eggs into the masala mix, scrambled till cooked. Adjust
salt and transfer into a serving bowl.
Serve with chapatti , roti and rice.