Indian Scrambled Eggs

• 3 tablespoons olive or canola oil
• teaspoon ground asafetida
• 1/4 teaspoon whole brown mustard seeds
• 1/4 teaspoon whole cumin seeds
• 12 teaspoons finely chopped fresh hot green chili
• 1520 fresh curry leaves, if available, or 3 fresh basil leaves, torn up
• 4 medium-sized mushrooms, chopped small
• 1 tablespoon finely chopped red onions or shallots
• 2 teaspoons finely grated peeled fresh ginger
• 810 cherry tomatoes, chopped
• 3 tablespoons chopped cilantro
• 12 eggs, beaten
• A scant 1/2 teaspoon salt, or to taste
• Freshly ground black pepper

1. Pour the oil into a large, preferably nonstick frying pan and set on medium-high heat.
2. When hot, sprinkle in the asafetida and mustard and cumin seeds.
3. As soon as the mustard seeds begin to pop, a matter of seconds, put in the chili, curry leaves, and mushrooms.
4. Stir once or twice and put in the onions.
5. Stir a few times and add the ginger and tomatoes.
6. Stir a few times and add the cilantro, eggs, salt, and pepper.
7. Turn heat to medium-low.
8. Now just stir to mix and scramble the eggs to the doneness you like, always scraping from the bottom.

olive, ground asafetida, brown mustard seeds, cumin seeds, fresh hot green chili, curry, mushrooms, red onions, fresh ginger, tomatoes, cilantro, eggs, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/indian-scrambled-eggs-373770 (may not work)