See if all the vegetables are thinly sliced
Make a paste by crushing ginger and garlic
Chopped Ginger, 5-6 cloves Chopped Garlic
Crush the cardamom and cloves
4 Cardamom Pods, 4 Cloves
Put the pan on the stove and add eggs. add salt and pepper. Scramble these eggs on low heat. Keep it aside
4 Eggs, 2 tsp Salt, 2 tsp Pepper powder
Put the margarine in the pan and add the ginger garlic paste made earlier.
3 tbsp Margarine
Put the margarine in the pan and add the prepared ginger garlic paste and crushed cardamom and cloves.
Now add rampe, curry leaves, Small cinnamon sticks, onions and green chilies.
1 Onion, Small cinnamon sticks, Curry Leaves, Rampe leaves (Pandanusamaryllifolius ), 2 Green Chili
Add chili flakes, salt, and pepper powder.
½ tsp Chili Flakes, 2 tsp Salt, 2 tsp Pepper powder
Now add carrots and saute for about 2 minutes.
1 Carrots
Add thinly sliced Leeks / Spring onion and mix. Check for salt and pepper at this point. Add as per your taste.
150 g Leeks / Spring onion, 2 tsp Salt, 2 tsp Pepper powder
Add the previously prepared scrambled eggs and mix well.
Finally add the cooked rice and mix thoroughly
500 g Cooked Rice