by Asma Khan

Hyderabadi-style scrambled eggs


2 tbsp vegetable oil
2 large white onions, chopped
3 large tomatoes, chopped
3 green fresh chillies, chopped
8 large eggs
1 tsp turmeric powder
½ tsp chilli powder
Chopped coriander, to garnish


Heat the oil on medium-high heat, then fry the onions till they are translucent. Add the tomatoes and fresh chillies.

While the mixture is cooking, beat the eggs in a bowl. Add the turmeric and chilli powder to the softened onion and tomato mix, then stir for 30 secs before pouring in the beaten eggs. Cook gently, stirring until you achieve a soft set.

Add ½ tsp salt, then check the seasoning as you may need to add more. Garnish the eggs with coriander and serve warm.

Recipe: Asma Khan