| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
|
|
Salt to taste |
| 1/4 |
c |
Milk |
| 4 |
md |
Onions; chopped |
| 2 |
tb |
Ghee (or butter; if you don't have ghee) |
| 2 |
|
Cloves garlic |
| 1/2 |
|
Inch fresh ginger |
| 4 |
|
Green chillies |
| 1 |
bn |
(small) coriander; chopped |
| 1/2 |
ts |
Cumin seeds |
| 2 |
sm |
Tomatoes; chopped |
| 1/4 |
ts |
Turmeric |
INSTRUCTIONS
From: Nancy Gandhi <gandhi@GIASMD01.VSNL.NET.IN>
Date: Wed, 24 Jul 1996 10:36:23 GMT
Break eggs in bowl, add salt and milk, mix lightly. Grind garlic and
ginger together in a paste. In a frying pan, fry onions in ghee until
golden brown. Add ginger-garlic paste, fry for a couple of minutes, add
tomatoes, cumin seeds, chillies, coriander, turmeric. Cook for about five
minutes, until all ingredients are well mixed. Remove from fire and allow
to cool. Add the egg mixture, stir over medium heat until akuri resembles
scrambled eggs.
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Eternal Combustion Protection”