Photography by Angie Norwood Browne
2 onions, diced
4 green chilies, seeded and diced.
1 cup tomato, seeded and diced
½ cup green peas
1 cup fresh kale, cut up roughly
½ teaspoon turmeric powder
1 ½ teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon cumin seeds
½ tespoon mustard seeds
1 ½ teaspoons salt
In a skillet, heat about 3 teaspoons of oil. Add cloves, cumin and mustard seeds. Once they dance around, add chopped onions and green chilies. Sauté for a few minutes until the onions are translucent. Pick out the cloves and remove.
Add the spices except the garam masala. Saute for a couple of minutes and then add the tomatoes, kale and green peas. Let this all cook a few minutes until the tomatoes are soft and the kale is wilted.
In a mixing bowl, beat the eggs with a whisk. When the tomatoes and kale are done, add the whisked eggs and mix well. Keep stirring every couple of minutes until the eggs are fluffy. Sprinkle garam masala and adjust with salt if needed.
Recipe and Food Styling by Emily Browne