Indian Scrambled Egg

From our local/state paper and their seven recipes in seven days feature.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  tablespoon garlic
• 1  tablespoon ginger
• 1  teaspoon  chili (red or to taste)
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon garam masala
• 10  eggs
•  salt (freshly ground to taste)
•  pepper (freshly ground to taste)
• 2  tomatoes (skinned seeded and roughly chopped)
• 1⁄2 cup  coriander (cilantro leaves roughly chopped)
• 4  flat bread (warmed through or grilled)

Directions

1. Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.
2. Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.
3. Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.