Spicy Tomato and Vegetable Curry with Egg

1.Heat 2 tablespoons of oil in a large pan over medium heat.

2.Add the chopped onions and sauté until they turn golden brown.

3.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

4.Add the chopped tomatoes and cook until they soften and break down, about 5-7 minutes.

5.Mix in the diced carrot, oregano, slit green chillies, and all the spices: chilli powder, coriander powder, turmeric powder, and salt. Stir well to combine.

6.Pour in the milk and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.

7.In a separate bowl, whisk the eggs and set aside.

8.In a small bowl, mix the maida with a pinch of salt and enough water to form a smooth dough. Roll out into small circles and set aside.

9.Once the curry has thickened, gently fold in the whisked eggs, stirring carefully to avoid scrambling them. Cook for another 2-3 minutes until the eggs are just set.

10.Serve the spicy tomato and vegetable curry hot, garnished with fresh coriander if desired, alongside the maida circles.