INGREDIENTS
– 2 TO 3 EGGS
– 1/4 TEASPOON SALT ( OR AS REQUIRED )
– 2 TABLESPOONS OIL
– 1/2 TEASPOON CUMIN SEEDS ( JEERA )
– 1 LARGE ONION FINELY CHOPPED
– 1 GREEN CHILLI SLIT OR CHOPPED
– 3/4 TO 1 TEASPOON GINGER GARLIC PASTE ( OR 1/2 INCH GINGER & 2 GARLIC CLOVES MINCED FINELY )
– 3/4 TO 1 TEASPOON GARAM MASALA OR PAV BHAJI MASALA ( AS PER REQUIREMENT )
– 1/2 TO 3/4 TEASPOON RED CHILI POWDER ( OR AS PER REQUIREMENT )
– 1/8 TEASPOON TURMERIC ( HALDI )
– 2 TABLESPOONS CORIANDER LEAVES OR 8 MINT LEAVES
OPTIONAL
– 1 SMALL TOMATO CHOPPED FINELY
– 1/4 CUP BELL PEPPER
INSTRUCTIONS
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Break the eggs and add to a bowl. Whisk the eggs well and set aside.
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Heat a pan over medium heat and once it’s hot, add oil and cumin seeds. Saute for about 30 seconds until the cumin seeds change color.
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Add onion and green chili pepper. Saute onions for about 5-7 minutes until they become golden brown in color.
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Add tomatoes, spices and mix well. Cover with lid so that the tomatoes soften, for about 2-3 minutes.
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Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Keep stirring continuously until cooked. Switch off heat.
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Garnish with cilantro and serve with pav, roti or paratha.
NOTES Variations: You can add bell peppers, green peas or mushrooms to vary the taste of these scrambled eggs.
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If using bell peppers or mushrooms, sauté them along with the onions.
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If adding frozen green peas, add them along with the tomatoes.
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If using fresh green peas, pre-cook them.
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don\’t forget to adjust to your taste. Reduce spice: Skip green chili pepper and reduce red chili powder.