|
8
4
tablespoons
3/4 teaspoon
1/4 teaspoon
2
tablespoons
6
3
1
teaspoon
1/8 teaspoon
2
tablespoons
1
1/2 teaspoon
|
Eggs
Milk
Salt
Ground black pepper
Ghee
Spring onions, finely chopped
Fresh red or green chilies, seeded and chopped
Finely grated fresh ginger
Ground turmeric
Chopped fresh coriander leaves
Ripe tomato, diced
Ground cumin
Tomato wedges to garnish
Sprig of fresh coriander leaves to garnish
|
Method :
-
Beat the eggs
until well mixed.
-
Add the milk,
salt and pepper.
-
Heat ghee in
a large, heavy frying pan and cook the spring onions, chilies 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 cumin.
-
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.
|