1. Heat oil in a non stick fry pan.
2. Add onion and cook stirring till they are light brown.
3. Add tomato and all the powders.
4. Simmer gently till the tomatoes are reduced to a pulp.
5. Add tomato puree, simmer for 2 more minutes.
6. Add egg whites, chicken and salt.
7. Cook stirring, till a scramble is formed.
8. Add mint and coriander leaves, mix well and remove from fire.
9. Serve with rotis.

Serves: 3