Scrambled Eggs Masala
Per 2 eggs
2 tablespoons butter
1⁄4 cup chopped onion
1⁄4 teaspoon cumin seed, toasted in a dry pan and crushed
1⁄4 cup diced tomato
4 eggs, scrambled
Salt and white pepper to taste
4 teaspoons chopped fresh mint leaves (for garnish)
Melt the butter in a medium nonstick skillet over a moderate heat. Add the onion; cook 5–8 minutes, until soft. Add cumin and tomato; cook 1 minute more.
Stir in the eggs and salt and pepper. Using a wooden spoon, constantly stir the eggs until they form soft, creamy curds; transfer to plates and serve immediately. Garnish with the mint.