Indian Scrambled Eggs

Name: Indian Scrambled Eggs
Yield: serves 4¿6
Ingredients: 3 tablespoons olive or canola oil; teaspoon ground asafetida; 1/4 teaspoon whole brown mustard seeds; 1/4 teaspoon whole cumin seeds; 1–2 teaspoons finely chopped fresh hot green chili; 15–20 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; 8–10 cherry tomatoes, chopped; 3 tablespoons chopped cilantro; 12 eggs, beaten; A scant 1/2 teaspoon salt, or to taste; Freshly ground black pepper

December 9, 2011

Here is our family’s most beloved Sunday breakfast/brunch dish. I prepare all the ingredients beforehand and then scramble the eggs as we are sitting down to eat. Toast or heated flatbreads should be served on the side. I like to use the asafetida as it gives a truffle-like aroma, but you could leave it out if you wish. You may have this with slices of French or Italian bread, with toast, or with any of the three Indian breads in this book.

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