← Nouns Cooking · Indian

Ingredients

• 4 large eggs
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 1 cm piece Ginger, finely chopped
• 2 cloves Garlic, finely chopped
• 1 Green chilli, finely chopped
• 1 Tomato, finely chopped
• ¼ tsp Ground turmeric
• ½ tsp Kashmiri chilli powder
• ¼ tsp Ground coriander
• ½ tsp salt, divided
• ½ tsp garam masala (or pav bhaji masala)
• 2 tbsp Coriander (cilantro), chopped
• 2 pav or toast, to serve (optional)

Method

1. Beat the eggs with a pinch of the salt and set aside.
2. Heat the oil in a frying pan over medium heat. Add the onion and cook for 4–5 min until soft and just turning golden, then add the ginger, garlic and chilli for 1 minute.
3. Stir in the tomato, turmeric, chilli powder, ground coriander and the rest of the salt. Cook for 3 min, mashing, until the tomato softens into a thick masala.
4. Turn the heat to low and pour in the eggs. Let them set for a few seconds, then stir gently and keep folding for 2–3 min until softly scrambled.
5. Sprinkle with garam masala and coriander and serve hot with buttered, toasted pav or roti.

Tips

• Take the pan off the heat while the eggs still look a little wet; they finish cooking in the residual heat.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Cook With Manali Tea for Turmeric