Here is our family’s most beloved Sunday breakfast/brunch dish. I prepare all the ingredients beforehand and then scramble the eggs as we are sitting down to eat. Toast or heated flatbreads should be served on the side. I like to use the asafetida as it gives a truffle-like aroma, but you could leave it out if you wish. You may have this with slices of French or Italian bread, with toast, or with any of the three Indian breads in this book.

Ingredients

　　3 tablespoons olive or canola oil

　　teaspoon ground asafetida

　　1/4 teaspoon whole brown mustard seeds

　　1/4 teaspoon whole cumin seeds

　　1–2 teaspoons finely chopped fresh hot green chili

　　15–20 fresh curry leaves, if available, or 3 fresh basil leaves, torn up

　　4 medium-sized mushrooms, chopped small

　　1 tablespoon finely chopped red onions or shallots

　　2 teaspoons finely grated peeled fresh ginger

　　8–10 cherry tomatoes, chopped

　　3 tablespoons chopped cilantro

　　12 eggs, beaten

　　A scant 1/2 teaspoon salt, or to taste

　　Freshly ground black pepper

　　Pour the oil into a large, preferably nonstick frying pan and set on medium-high heat. When hot, sprinkle in the asafetida and mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the chili, curry leaves, and mushrooms. Stir once or twice and put in the onions. Stir a few times and add the ginger and tomatoes. Stir a few times and add the cilantro, eggs, salt, and pepper. Turn heat to medium-low. Now just stir to mix and scramble the eggs to the doneness you like, always scraping from the bottom.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.