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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