Quick Chips Curry

Self cooking photograph

~my family style, specialty~

potatoes	2 medium, thinly sliced
tomato	1medium, copped
egg	1, whisked
red chilli powder	1-1/2 tsp (adjust to taste)
salt	to taste
turmeric powder	1/4tsp
green chilli	2, whole
lemon juice	1tsp
fresh coriander	1tbsp, chopped
oil	1tbsp
Method:
In a skillet, add round thinly sliced potatoes, tomatoes, red chilli powder, turmeric powder,salt and oil.
Mix well, cover and cook on low flame until potatoes are soft.
Add whisked egg into curry and stir continuously for 2 minutes.
Now add green chillies and lemon juice and cover again and cook for another half a minute.
Remove from heat and sprinkle chopped fresh coriander.
Serve hot with chapati or paratha.