Egg scramble with fenugreek and mustard cress

This can easily be called another of my experi-mental dishes. Enjoyed by my family and hoping you will enjoy making it too.The mustard cress is from my tiny balcony, fresh and yumm.

Ingredients
6 eggs
A bunch of mustard cress
A bunch of fenugreek leaves
4 crushed garlic cloves
1 tspn ginger roughly crushed
1 tspn of black pepper freshly pounded
1 tspn of chilli powder
2 finely chopped onions
1 medium sized tomato finely chopped
1 tspn of kitchen king masala
1 tspn of aamchur or dry mango powder
Salt to taste
Some fresh coriander leaves for garnishing

Method

In a pan take some mustard oil, add crushed garlic and ginger, give it a stir, add the onion and let it turn golden, add the tomato and the greens, add all the masalas and salt too. Let this saute till everything gets cooked well, now break the eggs into the pan and make a scramble like mixture, let it remain juicy and moist, remove from the fire and serve garnished with fresh coriander. I was lucky again to find some lovely coriander flowers for the garnish!! Placed them with the tweezer, just like  my favorite Chef George.