Egg Kheema

Process

1. Preparation:
   1. Grate the ginger and garlic
   2. Beat the eggs with a little water
2. Roast the peppercorns in the oil until they slightly pop (but no longer)
3. Add the onions, cook slowly until slightly brown, soft and translucent - approx 10-12 minutes.
4. Lower heat, add the pepper and turmeric; stir 20s until fragrant
5. Add the ginger and garlic, cook 30-45s stirring constantly.
6. Add the chopped tomatoes, increase to medium, cook (stirring occasionally) until the mixture is thick and the water has cooked off - approx 12 minutes.
7. Lower the heat; add the remaining spices/salt/msg. Stir well and cook 30 seconds.
8. Pour half the eggs into the pan, stir gently until soft curds form
9. Pour in the remaining eggs, fold until the eggs are just set but still moist.
10. Remove from heat, stir in the coriander.