Ghee Scrambled Eggs with Black Seed, Cumin, and Curry Leaves




  1. Beat eggs, kitchari spice mix or curry powder, salt and pepper with a fork. Set aside.
  2. Heat ghee in a skillet over medium heat. When hot, fry black cumin seeds, cumin seeds and curry leaves until cumin seeds are browned and spices are fragrant, a minute or two.
  3. Add scallions, cooking and stirring for another minute or two.
  4. Add egg and gently cook over low heat, scrambling until done to your liking.
  5. Transfer eggs to a plate; garnish with cilantro and serve immediately.

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