Anda Bhurji (Indian Spiced Scrambled Eggs)

Pasos

1. Crack the eggs into a bowl, add a pinch of salt, and beat vigorously with a fork until the mixture is cohesive and slightly frothy. Set aside.
2. Finely slice the onion. Dice the tomato. Seed and finely chop the green chile. Grate or very finely chop the ginger. Chop the fresh cilantro, including the stems, and set aside.
3. Heat the oil in a pan or kadai over medium heat. Add the sliced onion and sauté, stirring, until translucent and just golden around the edges.
4. Add the chopped ginger and green chile, and sauté for about thirty seconds until the ginger is fragrant.
5. Add the diced tomato, turmeric, and red chili powder. Cook, mashing the tomato slightly, until it breaks down and the mixture becomes an almost jammy base with oil on the surface.
6. Lower the heat to low. Pour the beaten eggs into the pan and let them set for a few seconds without stirring.
7. Scramble by scraping the bottom with a spatula using large, slow movements, bringing the edges toward the center, until you get large, glossy curds that are still slightly runny. The eggs should not be dry.
8. Off the heat, stir in the butter and garam masala, and mix one last time: the residual heat will finish the cooking.
9. Adjust the salt, generously sprinkle with chopped cilantro, and serve immediately.