2medium (or 3 small russet potatoes (1 lb)) peeled and cubed ¼ inch thick*
1tspmild red chili powderuse less if yours is spicy
½tspheaped turmeric powder
1-2small green chili pepperschopped
Heat a nonstick pan over medium-high heat. Add the oil, cumin seeds, and onions and sauté until golden, about 8 minutes. Add the tomato, potatoes, spice powders, and 3/4 tsp salt and sauté for 2-3 minutes.
Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Allow the potatoes to cook for about 20 minutes, stirring a few times in between, until completely tender and well-cooked. If you feel the potatoes may stick to the bottom, add a splash of water.
Meanwhile, in a small bowl, whisk together the eggs, cilantro, green chili peppers, and ½ tsp salt.
Raise the heat to high and add the whisked eggs. Sometimes I like to drizzle in a bit of oil here, but this is optional. Cook, stirring constantly, for 2-3 minutes, or until the eggs are just cooked through.
*Your cooking time will vary depending on the size of your cubed potatoes. I usually chop them thin so they can cook quickly.