Masala Scrambled Eggs

Recipe by Sejal

Ingredients:

Serves 2

  • 6 medium eggs

  • 1–2 tsp oil

  • A pinch of asafoetida

  • 1 tsp cumin seeds

  • 1-inch piece ginger, finely chopped

  • 2 garlic cloves, finely chopped

  • 1–2 green chilies, finely chopped

  • 1 medium onion, finely chopped

  • 1 medium tomato, finely chopped

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • ½ tsp cumin powder

  • ¼ tsp cayenne pepper (adjust to taste)

  • Salt to taste

  • Fresh cilantro/coriander leaves, chopped (for garnish)

Instructions:

  • Crack the eggs into a bowl and beat them lightly.

  • Heat oil in a pan over medium heat. Add asafoetida and cumin seeds; let them sizzle to release aroma.

  • Add finely chopped ginger, garlic, and green chilies. Sauté until fragrant.

  • Add the chopped onion and cook until soft.

  • Sprinkle salt, turmeric, coriander powder, cumin powder, and cayenne pepper. Cook the spices with the onion for 1–2 minutes.

  • Add the chopped tomato and cook until soft.

  • Reduce heat slightly, pour in the beaten eggs, and stir continuously and gently so that soft curds form.

  • Once the eggs are cooked but still soft, add chopped cilantro and give a quick mix.

Serving Suggestions:

  • Serve hot with toast, paratha, or chapati.

  • Can be enjoyed with a side of yogurt or pickles for extra flavor.