This recipe offers a flavorful twist on scrambled eggs, incorporating Indian spices and fresh ingredients for a delightful meal.
Heat the canola oil in a nonstick frying pan over medium heat.
Ensure the oil is hot but not smoking before adding the onions.
Add the chopped onion to the pan and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the chopped green chili and diced tomatoes, cooking until softened.
Adjust the chili quantity to suit your spice preference.
Sprinkle in the turmeric and mix well.
Turmeric adds a vibrant color and earthy flavor to the dish.
Crack the eggs into the pan, season with salt and pepper, and stir gently to scramble.
Cook on low heat for a creamier texture.
Fold in the chopped cilantro and remove from heat.
Add the cilantro at the end to retain its fresh flavor.
Serve the scrambled eggs immediately with your choice of side.
Pair with toasted bread or naan for a complete meal.
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