Ekoori
eggs, indian
3 tablespoon oil
1 onion, small, peeled and minced
1/2 teaspoon ginger, fresh, peeled and grated
1/2 chile serrano, finely chopped
1 tablespoon cilantro, fresh, minced
1/2 teaspoon turmeric
1/2 teaspoon cumin, ground
1 tomato, small, peeled, chopped
6 egg, lightly beaten
1 salt
1 pepper, black
Melt the butter in a medium-sized frying pan over medium heat. Put in the onion and saut‚ until soft. Add the ginger, chili, fresh green coriander, turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently until they form soft, thick curds. Cook the scrambled eggs to any consistency you like.
Yield: 4 servings