Akuri scrambled eggs

This is a classic Indian breakfast – think scrambled eggs, Spanish-style, with onion and tomatoes, made even more tasty with a selection of spices. This is a proper East meets West start to the day and a delicious way to introduce spices, for a savoury breakfast as opposed to the usual English fry-up. As your taste buds become accustomed, you can start to make it more of a Sattvic dish (see here) by swapping the tomatoes for a squeeze of lime, halving the onion and garnishing with plenty of fresh coriander.

Serves 2, or 3 with a side dish

1 tsp ghee, butter or coconut oil

1 onion, sliced

1 tomato, skinned and deseeded (see here), and roughly chopped

2.5cm (lin) piece of fresh ginger, grated

pinch of asafoetida

½ tsp ground turmeric

½ tsp ground coriander

½ tsp ground cumin

4 medium eggs

sea salt, to taste

1 green chilli, finely chopped (optional)

TO SERVE

2 tbsp fresh coriander leaves, chopped

½ tsp ground cumin, to garnish

1 Melt the ghee in a saucepan over a medium heat and sauté the onion until pinkish brown. Add the tomato, cook until tender and then add the ginger and asafoetida and cook for a few minutes.

2 Add all of the ground spices and sauté for a few minutes, then reduce the heat to the lowest possible.

3 Break the eggs into a clean bowl and beat with a fork until frothy. Add the beaten eggs to the pan and stir continuously until you get your perfect consistency. Season with salt and stir through the chopped chilli, if using. Serve with coriander and ground cumin.

FEELING
VATA

Enjoy with your choice of bread or some savoury porridge.

FEELING
PITTA

Skip the chilli, reduce the spices and enjoy with your choice of sides, including salad if you like.

FEELING
KAPHA

Serve with sautéed greens and enjoy the chilli.