| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Parsi | Eggs, Parsi | 4 | Servings |
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 |
INSTRUCTIONS
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" <imranc@ONTHENET.COM.AU>
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