Masala Scrambled Eggs

Finely dice the onion and slice the chili pepper.

Cut the cherry tomatoes into quarters.

Heat the oil in a skillet over medium heat.

Sauté the cardamom pods and cumin seeds until they crackle and release their aroma.

Add the diced onion and cook for 5 minutes until soft.

Stir in the ginger-garlic paste and chili slices, cooking for 2-3 minutes.

Add the turmeric, ground chili, coriander, and garam masala, then mix well.

Add the cherry tomatoes and cook for 5 minutes.

Reduce the heat to low.

Crack in the eggs and cook, stirring constantly, for 3-4 minutes until the eggs begin to set.

Roughly chop the cilantro.