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The original was posted on /r/askculinary by /u/Scienscatologist on 2023-09-24 15:36:52.

I’ve tried various recipes, all of which call for cooking on a skillet, as you would with scrambled eggs. This is a typical recipe. (I omit the kala namak because I find it too sulphurous.)

What happens is that the outside of the pieces get nicely browned, but the inside is always doughy and often undercooked. I’ve tried scrambling on low to medium temp. I tried once on high temp and they of course burned before done.

I’m wondering if I would get more consistent results from baking it in the oven like a frittata, then breaking it apart.