Separate the egg whites and whisk them until they’re light and fluffy

Combine the onion, tomato and other vegetables with the egg yolk and whisk it. Add in salt, pepper, red chilli powder, coriander powder, garam masala and sugar and mix well.

Add the baking powder to the egg white, whisk and slowly fold in the egg yolk mixture. Keep it aside.

For the chilli oil. Heat oil in a pan, add in the garlic, curry leaves, cumin seeds, mustard seeds and lightly toast them. Add in the red chilli powder and cook it for a min.

Heat a pan and add in the egg mixture. Let it cook on one side for about a min and then scramble it. Add in the chilli oil and cook the scrambled egg.

Serve with parathas and garnish with chilli oil.

(Pro tip : you can add in leftover chicken curry or masala and relish the dish)