1⁄4 cup vegetable oil
Four 8-inch pappadams
1⁄2 small onion
One 1-inch piece fresh ginger
3 tablespoons unsalted butter
1 large serrano chile
3⁄4 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
8 large eggs
1⁄3 cup plain low-fat or full-fat Greek-style yogurt (see page 49)
1⁄2 pound plum tomatoes (about 2 medium)
1⁄2 cup fresh cilantro or basil leaves
Freshly ground black pepper
1. Heat 1 tablespoon vegetable oil in a large heavy skillet over medium-high heat until hot; add 1 pappadam, press it down with a metal spatula, and sauté for about 30 seconds, or until it begins to brown and puff slightly. Turn the pappadam and repeat the procedure for about 30 seconds more, until it is bubbly and opaque. Transfer to a plate and repeat with the remaining pappadams, adding vegetable oil as needed.
2. Finely chop the onion (about 1/4 cup) and peel and Microplane-grate the ginger (about 1 teaspoon). Heat the butter in a medium skillet over medium heat until hot. Reduce the heat to medium-low; add the onion and ginger and cook for 5 minutes, or until the onion has softened. Finely chop the chile (about 1 tablespoon). Add the chile, cumin, and turmeric; cook, stirring, for 1 minute.
3. Lightly beat the eggs with the yogurt and 1/2 teaspoon salt; reduce the heat to low. Add the eggs to the onion mixture and cook, stirring frequently, until the eggs are creamy and just set, about 12 minutes.
4. Meanwhile, seed and finely chop the tomatoes (about 1 cup). Chop the cilantro (about 1/4 cup). Stir in the cilantro, tomatoes, and salt and pepper to taste. Mound one-quarter of the scrambled eggs onto each pappadam and serve.