Step-by-Step Instructions

1. 1.Prepare the Scrambled Eggs

   Crack 4 eggs into a bowl, add salt to taste, and whisk thoroughly with a fork until well combined, around 10 seconds.

2. 2.Cook the Scrambled Eggs

   Heat a pan with a small amount of oil. Pour the whisked eggs into the hot pan. As the edges start to set (around 00:23), gently push the cooked egg from the sides towards the center with a spatula, allowing the uncooked egg to flow underneath. Continue scrambling and breaking the eggs into bite-sized pieces until fully cooked and fluffy, around 1 minute and 20 seconds.

3. 3.Set Aside Eggs and Prepare Pan

   Transfer the cooked scrambled eggs to a plate and set aside. Wipe the pan clean with a paper towel.

4. 4.Sauté Aromatics and Vegetables

   Add 2 tablespoons of oil to the clean pan. Once hot, add chopped garlic and chopped green chilies. Sauté for a few seconds until fragrant. Then, add the cubed onion and capsicum. Stir and cook for about 1-2 minutes until the vegetables are slightly tender-crisp.

5. 5.Add Sauces and Spices

   To the sautéed vegetables, add 1 tablespoon of soya sauce, 2 tablespoons of tomato sauce, and 1 tablespoon of Schezwan sauce. Season with salt to taste, 1/2 tablespoon of Kashmiri Lal Mirch, and 1/3 teaspoon of black pepper powder. Mix everything well to coat the vegetables evenly, around 15 seconds.

6. 6.Simmer the Sauce

   Pour approximately 1/4 cup of water into the pan. Stir and bring the sauce to a gentle simmer, allowing it to thicken slightly and the flavors to meld, for about 30-40 seconds.

7. 7.Combine Eggs and Garnish

   Add the previously cooked scrambled eggs back into the pan with the simmering sauce and vegetables. Gently toss and mix until the eggs are thoroughly coated with the sauce, around 20 seconds. Garnish with chopped spring onion before serving.