Ingredients:

• eggs – 4
• Oil
• Milk – 1/2 cup
• Dhania patta – a bunch (finely chopped)
• Green chillies – 3 (finely chopped)
• Ginger-garlic paste – 1 tbsp
• Mustard paste – 2 tbsp
• Haldi powder – 1/2 tsp
• Jeera powder – 1 tsp
• Dhania powder – 1 tsp
• Red chilly powder – 1 tsp
• Garam Masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)
• Tomato – 1 medium ( chopped or pureed)
• Desi Ghee – 1 tsp
• Malai (fresh cream) – 1 tbsp
• Salt to taste
• Boiling water – 2 cups
• For Tadka:
• Jeera – 1/2 tsp
• Dried red chilly – 1
• Mustard Seeds – 1 tsp
• For whole Garam masala:
• Cloves – 4
• Big elaichi – 1
• Small elaichi – 2
• Daalchini (cinnamon ) – 1 inch

Method:

1. Beat the eggs with salt, milk, half of the dhania patta and green chillies.
2. Heat oil in frying pan and make omelettes with the beaten egg.
3. Cut the omelettes into 1 inch squares.
4. Heat the oil and put tadka ingredients.
5. When the jeera begins to splutter, add whole garam masala.
6. After a minute, add ginger garlic paste, mustard paste, and all the powdered masalas. Saute for 2 mins.
7. Add the tomato and saute for 2 mins.
8. Now add the egg squares. Then add ghee and water to the sabzi.
9. Bring it to boil. Turn off the flame. Add malai and stir.
10. Garnish with some dhania patta. Serve warm with rice or puris.

Recipe courtesy of Mohita Prasad