Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 5.Serve

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