scrambled egg curry

1. finely chop the onion, ginger, and garlic.
2. dice the tomatoes and chop the coriander leaves.
3. heat groundnut oil in a deep pan over medium heat.
4. add the chopped onion, ginger, and garlic and sauté until they turn golden brown.
5. sprinkle turmeric powder, coriander powder, red chilli powder, and cumin powder into the pan. stir well to coat the aromatics with the spices.
6. add the diced tomatoes to the pan and cook until they soften and form a thick gravy.
7. crack the eggs directly into the pan with the aromatic tomato gravy. allow the eggs to cook for a minute without stirring.
8. using a spatula, gently scramble the eggs with the tomato and spice mixture, ensuring the eggs are fully incorporated and cooked.
9. sprinkle rock salt (Pink Himalayan) over the scrambled egg curry, adjusting the seasoning as per taste.
10. pour water into the pan to reach the desired consistency for the curry. stir well to combine the ingredients.
11. allow the scrambled egg curry to simmer for a few minutes, letting the flavors meld together.
12. garnish the curry with freshly chopped coriander leaves.