A desi version of scrambled eggs, this is a really versatile dish.
It makes for an indulgent Sunday breakfast, with toast and butter or even baguette and cheese and I make it for dinner too sometimes, to go with soup, in the winter. And the leftover portion is always good for a sandwich filling the next day, with a little ketchup tossed in 🙂 Shri and the girls really enjoy this dish and I am glad about that as it is one of those things that is so easy to make .
With or without the peas or green bell pepper, this is a delicious way to eat eggs.
An Indian Kitchen in France 