Egg Masala Filling

1. 1
   prep · ~1 min

   Crack and beat the eggs.

   1.Crack 6 eggs into a bowl.

   2.Add a pinch of salt and whisk until frothy. Keep aside.
2. 2
   temper · ~1 min

   Temper the cumin seeds.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add cumin seeds and let them crackle for 20 seconds.
3. 3
   saute · ~4 min

   Sauté onions, chili, and ginger.

   1.Add chopped onion, slit green chilies, and ginger to the pan.

   2.Sauté until the onions turn soft and translucent, about 3-4 minutes.

   TIPDon't brown the onions — you want them soft and sweet, not crispy.
4. 4
   saute · ~2 min

   Cook the tomatoes with spices.

   1.Add chopped tomato, turmeric powder, and red chili powder.

   2.Stir well and cook until the tomato softens and the mixture turns slightly mushy, about 2 minutes.
5. 5
   saute · ~3 min

   Scramble the eggs into the masala.

   1.Pour the beaten eggs into the pan.

   2.Let them set for 20 seconds, then stir continuously to scramble.

   3.Cook until the eggs are soft and just set, about 2 minutes. Do not overcook.

   TIPKeep the eggs slightly moist for the best texture — they will continue cooking from residual heat.
6. 6
   mix · ~1 min

   Finish with garam masala.

   1.Sprinkle garam masala over the scrambled eggs.

   2.Mix gently to combine. Turn off the heat.
7. 7
   garnish

   Garnish with fresh coriander and serve hot.

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