Indian Scrambled Eggs

Name: Indian Scrambled Eggs
Ingredients: 3 tablespoons olive or canola oil; teaspoon ground asafetida; 1/4 teaspoon whole brown mustard seeds; 1/4 teaspoon whole cumin seeds; 12 teaspoons finely chopped fresh hot green chili; 1520 fresh curry leaves, if available, or 3 fresh basil leaves, torn up; 4 medium-sized mushrooms, chopped small; 1 tablespoon finely chopped red onions or shallots; 2 teaspoons finely grated peeled fresh ginger; 810 cherry tomatoes, chopped; 3 tablespoons chopped cilantro; 12 eggs, beaten; A scant 1/2 teaspoon salt, or to taste; Freshly ground black pepper

14 ingredients

8 steps

Ingredients

3 tablespoons olive or canola oil
teaspoon ground asafetida
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon whole cumin seeds
12 teaspoons finely chopped fresh hot green chili
1520 fresh curry leaves, if available, or 3 fresh basil leaves, torn up
4 medium-sized mushrooms, chopped small
1 tablespoon finely chopped red onions or shallots
2 teaspoons finely grated peeled fresh ginger
810 cherry tomatoes, chopped
3 tablespoons chopped cilantro
12 eggs, beaten
A scant 1/2 teaspoon salt, or to taste
Freshly ground black pepper

Directions

1

Pour the oil into a large, preferably nonstick frying pan and set on medium-high heat.
2

When hot, sprinkle in the asafetida and mustard and cumin seeds.
3

As soon as the mustard seeds begin to pop, a matter of seconds, put in the chili, curry leaves, and mushrooms.
4

Stir once or twice and put in the onions.
5

Stir a few times and add the ginger and tomatoes.
6

Stir a few times and add the cilantro, eggs, salt, and pepper.
7

Turn heat to medium-low.
8

Now just stir to mix and scramble the eggs to the doneness you like, always scraping from the bottom.