- 6-8 eggs
- 4 tablespoons milk
- Salt to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons ghee or butter
- 6 spring onions or
- 2 small white onions, finely chopped
- 2-3 fresh red or green chillies, seeded and chopped
- 1 teaspoon finely grated fresh ginger
- 1/8 teaspoon ground turmeric
- 2 tablespoons chopped fresh coriander leaves
- 1 ripe tomato, peeled and diced, optional
- 1/2 teaspoon ground cumin
- Garnish: tomato wedges
- sprig of fresh cilantro/coriander leaves
Method:-
Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee or butter in a large, heavy frying pan and cook the onions, chillies and ginger until soft. Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, and 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 to a serving plate and garnish with tomato and coriander. Serve with chapattis, parathas or toasted bread.
