So, just because it was yummy and if I don’t write it down I’ll forget how I did it (and because some of you are jealous of my Indian cooking skillz), here’s what I threw together for lunch. (Words in bold will give you the list of ingredients.)
- slice a medium-sized potato finely (I do it with the peeler)
- chop some variety of onion in fine slices (I used one small yellow onion and one shallot that was lying around)
- put a large amount of butter in a pan (+ some cooking oil so it doesn’t go brown), maximum heat (I never lowered the heat till the end)
- add 1/4 teaspoon of black mustard seeds, 1 teaspoon of whole cumin (not black cumin, eek), and a healthy quantity of curry leaves (10-15 I guess — they freeze very well btw, best way to store them)
- when all that has crackled for a bit, add potato and onion, salt generously, stir around (and keep on stirring while you continue doing what follows)
- chop some garlic and a small green chili (freezes well too) rather finely
- add that in the pan, and half a teaspoon of turmeric (keep stirring!!)
- chop a tomato (I did one and a half) into rather small pieces
- when the onions start looking tender and the potato slices start being cooked (shouldn’t take more than 5 minutes in total) add the tomato, and salt again
- break 4 eggs in a basin (or however many or few you wish), salt, pepper, 1/4 teaspoon of garam masala (mine contains black pepper, cinnamon, black cardamom, and cloves) add chopped coriander leaves (they also freeze well), and beat that all up (don’t forget to keep an eye on the pan, you don’t want anything to burn)
- by now the mix in the pan should be reasonably dry (if it’s swimming in tomato juice you’re in trouble), so add the eggs, and keep on stirring gently so the eggs start looking like scrambled eggs with lots of nice indian stuff inside
- when the mixture seems dry enough and edible to you, you’re done!
I’d normally eat this with naan or a chapati or lebanese bread (sometimes easier to get by here), but as I had none available I just used a spoon.