When someone asks me what my favorite type of food is, it’s hard to narrow it down. I love so many kinds of cuisine, and I don’t know enough about them all to make a definitive declaration.
Indian food is always on the list, but it just might be the top. The more I learn about it, the more I taste it, the surer I feel. Ginger, garlic, chilies and cilantro…what a combination, those ingredients should be in everything.
And in much of Indian food they are. Even scrambled eggs!
I read about this dish in Mangoes and Curry Leaves. The authors said it was something they had in a small tea shop in a rural area of India. I made it for lunch yesterday and loved it.
Indian-Style Scrambled Eggs (from the Andhra Pradesh region)
Adapted from Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid. Serves one.
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoons raw sesame oil or vegetable oil
- 1/4 cup chopped shallots or onions
- 1 large clove garlic, minced or mashed to a paste
- 1/2 teaspoon ginger root, minced, grated or mashed to a paste
- 1 green cayenne chili, seeded and minced (I used 1/2 a jalapeno, which is a much larger pepper)
- 1/4 teaspoon turmeric (I was curiously out of turmeric, so I used curry powder which has turmeric in it)
- 1 tomato, diced
- small handful of cilantro, chopped
In a small bowl, whisk together eggs and salt. Set aside.
Heat a skillet over medium-high heat. Add the oil. When hot, add the shallots/onion, garlic, ginger, chili, and turmeric. Stir-fry about two minutes.
Then add the tomatoes and cook 2
to 3 more minutes.
Add the eggs, cooking slowly and scrambling with other ingredients until
eggs are well cooked.
Serve with fresh cilantro on top.