This morning my husband and I made our version of scrambled eggs. I’m going to share this top secret recipe with you in hopes that you’ll love this flavor explosion just as much as we do. I apologize in advance for the lack of measurement information. You see we pretty much eyeball everything and don’t measure anything. A general rule with the indian spices is to keep them even. We call them the trifecta – cumin-coriander powder, red chilli powder, and turmeric. So anyway here we go!
You will need (in no apparent order):
Eggs – As many as you would like
Salt – For taste
Red Chilli Powder
Chillies (green or red)
Chop up the fresh ingredients (onion, tomato, garlic, chilies, cilantro) and have them ready. You will keep the tomato and cilantro till the end.
Crack the eggs and add a little milk for fluffiness. Whisk away!
Heat up a little olive oil and add the cumin seeds. Once they start crackling they’re ready.
Add in the garlic and onion and saute until the onion is translucent and starting to brown a bit.
Now the fun part!! Add in the powdered seasoning to the eggs. If you’re making 6 eggs like we did, add about a teaspoon of chili powder and turmeric and a bit more of the cumin-coriander powder. Add in a bit of salt and whisk. Once the spices are incorporated add the eggs to the skillet.
Slowly rake the spatula through it every so often so that it will move away the cooked part and let more liquid on the skillet. So basically-scramble it.
Remember that tomato and cilantro?
Throw it on top! We also like to add cheese. I add salsa and my husband likes to add Chipotle Tabasco. Dress it whatever way you like! We had some mashed potatoes from the night before so we just had that….
If you don’t eat a lot of Indian food, this will blow your mind. It’s just a matter of balancing spices. That trifecta I was talking about is what makes curry. There’s no “curry” seasoning. It’s a mixture of things, mainly the trifecta. Here’s a breakdown of the spices:
Center: Cumin seeds
Top left: salt
top right: mustard seeds
bottom right: red chili powder
bottom left: turmeric
left: cumin-coriander powder
I also use cinnamon sticks, cloves, and curry leaves, but they’re in bigger jars and the leaves are in the fridge. You’ll find that most dishes from Western India start in pretty much the same way, but somehow in the end…it’s always different!
You can find these types of containers at Indian stores. Fill it with what you use the most of. It’s very handy to keep out, the container isn’t ugly and you don’t have to dig for your key ingredients. I love mine!
I plan on posting an Indian recipe- curry of some kind, daal, etc. What would you like to see? I’m open to suggestions. Enjoy!