Egg Kothu Shevai

Instructions

1. 1

   Prepare the Shevai: Cook the rice shevai according to package directions. This typically involves soaking it in hot water for 3-5 minutes. Once soft, drain it completely in a colander. Gently fluff the strands with a fork to prevent clumping and set aside.

2. 2

   Make the Tempering (Tadka): Heat oil in a large, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and wait for them to splutter, about 30 seconds. Add the urad dal and sauté for about a minute until it turns a light golden brown. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.

3. 3

   Sauté Aromatics: Add the finely chopped onions to the pan. Sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for one minute more, stirring continuously, until the raw aroma disappears.

4. 4

   Cook the Masala Base: Add the chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and mushy. Now, add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture.

5. 5

   Scramble the Eggs: Push the masala to one side of the pan. Pour the lightly beaten eggs into the empty space. Let them set for about 30 seconds, then gently scramble them. Once the eggs are about 80% cooked (still slightly soft), mix them thoroughly with the masala.

6. 6

   Combine and Finish: Add the cooked and fluffed shevai to the pan. Gently toss everything together, ensuring the shevai is evenly coated with the egg masala without breaking the strands. Cook for another 2-3 minutes for the flavors to meld. Garnish with fresh coriander leaves and serve immediately.