Flavorful Indian Scrambled Eggs (Anda Bhurji)

In a medium bowl, whisk the eggs with salt until well combined. Set aside.

Heat vegetable oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.

Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.

Stir in turmeric powder, cumin powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Pour the whisked eggs into the skillet with the spiced onion mixture. Let the eggs set for a few seconds without stirring.

Gently scramble the eggs with a spatula, breaking them into small curds. Continue cooking for 3-5 minutes, stirring occasionally, until the eggs are cooked through but still moist.

Remove from heat and stir in half of the fresh cilantro.

Serve hot, garnished with the remaining fresh cilantro. Enjoy with toast, roti, or paratha.