Akoori (Parsi Spicy Scrambled Eggs)

Title:
Akoori (Parsi Spicy Scrambled Eggs)

Yield:
4 Servings

Categories:
Eggs,
Parsi




Ingredients:





     6    Eggs


     4 tb Milk


   3/4 ts Salt


   1/4 ts Black pepper


     2 tb Ghee


     6    Spring onions, chopped


     3    Fresh green chillies


          Seeded and chopped


     1 ts Finely grated fresh ginger


   1/8 ts Ground turmeric


     2 tb Chopped fresh coriander


          Leaves


     1    Ripe tomato, diced


   1/2 ts Ground cummin


          Tomato wedges to garnish


          Sprig fresh coriander leaves


          To garnish






 Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a


 large, heavy frying pan and cook the spring onions, chillies and ginger


 until soft. Add turmeric, coriander leaves and tomato and fry for a minute


 or two longer, then stir in the egg mixture and the ground cummin. Cook


 over low heat, stirring and lifting the eggs as they begin to set on the


 base of the pan. Mix and cook until the eggs are of a creamy


 consistency-they should not be cooked until dry. Turn on a serving plate


 and garnish with tomato and coriander. Serve with chapatis or parathas or


 just plain bread.


 


 Compiled by Imran C.


 Posted to EAT-L Digest 15 November 96


 


 Date:    Sat, 16 Nov 1996 19:17:58 +1000


 


 From:    "I. Chaudhary"