Indian Style Scrambled Eggs and Peach Mango Smoothie

Step 1: Prepare the Spices and Aromatics

Heat a pan over medium heat. Add about 1.5 teaspoons of coconut oil and let it melt. Add 0.5 teaspoon of mustard seeds and let them pop. Add 10-15 curry leaves, 1 clove of pressed garlic, 0.5 teaspoon of turmeric powder, and 1 inch of grated ginger. Stir to combine and let the aromatics become fragrant, about 1-2 minutes.

Step 2: Sauté the Onion

Add 0.5 thinly sliced red onion to the pan. Stir and sauté until softened, about 2-3 minutes. Season with salt and black pepper to taste.

Step 3: Cook the Scrambled Eggs

In a separate bowl, whisk 8 large eggs with 2 tablespoons of milk and a pinch of salt. Pour the whisked eggs into the pan with the sautéed ingredients. Scramble the eggs until cooked through, about 3-5 minutes. Add 1 sliced green chili and chopped cilantro to the scrambled eggs. Stir to combine. Sprinkle about 1 tablespoon of coconut flakes and stir.

Step 4: Prepare the Smoothie

Add 1 cup of sliced peaches and 1 cup of diced mango to a blender. Add 0.5 cup of plain Greek yogurt, 1 cup of vanilla coconut milk, a pinch of ground cardamom, and 0.5 inch of grated ginger to the blender. Secure the lid and blend until smooth.

Step 5: Serve

Plate the scrambled eggs and garnish with more green chili and cilantro. Pour the smoothie into glasses and serve immediately.

• For the scrambled eggs, ensure the mustard seeds pop before adding other ingredients to release their flavor.

• For the smoothie, adjust ginger and cardamom to your taste preference.

• Substitute red onion with white onion for the eggs.

• Use different fruits for the smoothie based on seasonal availability.