By Devi Poojari
2 eggs 2-4 tablespoons of salna (leftover chicken, mutton or vegetarian gravy) Salt to taste 1 teaspoon vegetable oil
Crack the eggs and add whisk them vigorously along with a pinch of salt and the leftover gravy. As you do this, gradually heat up a frying pan so it’s nice and hot when you pour the beaten egg mixture.
Add the oil to the pan and swirl it around so it evenly coats the surface. Once the oil is hot, pour the eggs in and immediately start to fold over from the sides towards the center, to form a pocket of sorts. Turn over onto a plate, once the corners have been folded and serve hot with dosas, parotta or eat as an accompaniment to rice.
Image Credit: delish.com