Scrambled Eggs with Drumstick Blossoms and Mushrooms

INGREDIENTS:

Eggs 3
Drumstick Blossoms 1 cup
Mushrooms 1 cup sliced
Onion 1 finely chopped
Green Chilis 1-2 finely chopped
Black Pepper Powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Milk 2 tbsp
Fresh Coriander leaves for garnish

METHOD:

Serving Size: 1-2

Remove the stamens and the tough parts from the blossoms. Wash and blanch in hot water for 1-2 minutes. Drain and squeeze lightly.

Heat oil in a pan and saute the mushrooms until they release moisture and turn lightly golden. Remove and keep aside.

In a bowl, whisk eggs with salt, black pepper and milk. Heat the remaining oil in a pan and saute the green chilis and onions until translucent.

Lower the heat and pour the whisked eggs. Let the eggs sit undisturbed for about 20 seconds until a thin layer begins to set at the bottom of the pan.

Using a spatula, gently sweep the eggs from the outer edges toward the center creating large, soft, velvety folds.

Once the soft, creamy curds begin to form, fold in the mushrooms and prepared drumstick blossoms, then cook for 1-2 minutes, until well combined. This approach would keep the blossoms more noticeable in the final dish.

Garnish with fresh coriander leaves and serve hot with buttered toast, garlic bread or spinach paratha, alongside roasted cherry tomatoes and a light cucumber salad.

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