Ingredients
Makes 4-5 servings (if using 8 eggs)
| Amount | Ingredient |
|---|---|
| 2 | potatoes, large |
| 3 | onions, sliced |
| 3 | chilies, serrano |
| 1 | tomato, roma (optional) |
| 2 T | oil, vegetable |
| 1 cup | water |
| 1 tsp | salt |
| ¼ tsp | turmeric |
| ¼ tsp | cayenne pepper |
| to taste | cumin seeds |
| to taste | coriander seeds (optional) |
| 6-8 | eggs |
| to taste | cilantro, fresh |
| to taste | mint, fresh |
| to taste | red chili flakes |
Process
- Cut potatoes into thin slices, soak in water (optional); set aside.
- Sauté chilies, potatoes, tomato (if using), and 1 cup of onions in oil.
- Add spices (including cumin + coriander seeds) and roast for a few seconds; add water throughout the process as needed to deglaze the pan and prevent burning.
- Add the rest of the onions and cook for a few minutes.
- Add eggs, mix thoroughly to create scramble. It will look like a gooey mess, don’t worry. It will come together. :)
- Turn off heat, add cilantro, mint, chili flakes; mix to incorporate.
Serve hot with roti / paratha / naan.
Notes
- In step 2, I like to add a cup of the sliced onions right at the beginning so they cook down all the way, then add the rest of the onions later in step 4. This gives two tiers of onion flavor: the sweeter, more caramelized one from step 2 and the still crunchy, stir fried ones that are added later. The latter also adds a good texture to the softer eggs and potatoes.
- The potatoes take the longest time to cook here, so in order to get them nice and tender, a medium dice of about a half inch or so will work best. If need be, add some water to the pan and cover to steam / help move things along. Once the potatoes are cooked, you can add the eggs and the dish is done in about a minute.
- Feel things out—I ended up using a full cup of water and an extra tablespoon of oil (for a total of 3 T) because I felt it needed it. A bit more salt would have been perfect, as well. Your dish may vary a little depending on the size of your eggs and vegetables.
