Just like making dal every region in India (and Pakistan) has a unique way of making scrambled eggs. The goan akhuri or the north Indian bhurji are but minor variants of breaking a few eggs into a fried medley of onions and your favorite spices.
And thus, there is also a hyderabadi style of scrambling eggs. The focus here is to fry onions and ginger garlic ad done for a salan or curry and cooking eggs in it. I like this simple version with not too many additions, but you may add green chillies or coriander to enhance the taste.
3 medium sized onions sliced
1 1/2 table spoons ginger garlic paste
2 teaspoons red chilli powder
Salt to taste
5 table spoons oil
Slice the onions lengthwise and separate the slices with your hand.
Heat oil in a wide flat cooking vessel.
Add the sliced onions and fry for 3 mins. Sprinkle salt and fry for another 5 mins. Keep stirring as you fry.
Next add the chilli and turmeric.
Add a dash of water and fry for 2 mins. Then add the ginger garlic paste.
It should take 5-7 mins and about 2 more rounds of water splash and frying for the onions to be done. The raw smell should be gone and the onions must be brownish in color and soft but not mushy in texture.
Spread the onions on the base of the vessel and break the eggs into it. Do not beat, blend or stir the eggs in any way for the first 5-7 mins.
When the yolk seems to be cooked to about 70 %, gently break the egg bits. Unlike scrambled eggs the eggs here need to be more or less intact in big pieces and the yolk and white separate.
Enjoy with roti for a weekend breakfast.