By Devi Poojari
This popular Bawa breakfast dish also doubles up as a quick fix meal to enjoy with rotis for lunch or dinner, on days when you want to be in and out of the kitchen in a matter of minutes.
2 eggs 2 tablespoons milk 1 small onion, chopped 1 small tomato, chopped ½ teaspoon cumin seeds 1 green chilli, chopped 2 cloves garlic, chopped 1 tablespoon chopped coriander 1 pinch turmeric powder 1 tablespoon butter/ghee Salt, to taste
Heat the ghee in a frying pan and temper the cumin seeds.
Add the green chilli and garlic and sauté for a minute, until the garlic is aromatic.
Add the chopped onion and fry for 3-4 minutes, until they begin to brown on the edges.
Add the tomato and cook everything on a high flame, to let the tomatoes lose their excess moisture and turn slightly mushy.
Add the turmeric powder and season lightly with some salt.
Whisk the eggs with the milk and salt and pour into the pan with the aromatics.
Let the eggs cook for a minute undisturbed before you scrape the edges with a spatula and begin scrambling them.
Fold the eggs softly until they are cooked but not firm. Check for seasoning and adjust, if necessary.
Serve hot with roti, paratha, toast or pao.