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Recipe Name: Akoori (parsi Spicy Scrambled Eggs) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

6 Eggs
4 Tablespoon(s) Milk
3/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
2 Tablespoon(s) Ghee
6 Spring onions, chopped
3 Fresh green chillies
Seeded and chopped
1 Teaspoon(s) Finely grated fresh ginger
1/8 Teaspoon(s) Ground Turmeric
2 Tablespoon(s) Chopped fresh coriander
1 Ripe tomato, diced
1/2 Teaspoon(s) Ground cummin
Tomato wedges to garnish
Sprig fresh coriander leaves
to garnish
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>

Nutrition (calculated from recipe ingredients)
Calories: 164
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 280.2mg
Sodium: 876.3mg
Potassium: 610.1mg
Carbohydrates: 12.5g
Fiber: 3.6g
Sugar: 6.6g
Protein: 12.2g

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