AKOORI - SCRAMBLED EGGS (PARSI)

Akoori - Scrambled Eggs (Parsi) image

Provided by Girl from India

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 14

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6 -8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or 2 tablespoons butter
6 spring onions or 2 small white onions, finely chopped
2 -3 fresh red chilies or 2 -3 green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomatoes, peeled and diced,optional
1/2 teaspoon ground cumin
chopped tomato
1 sprig fresh cilantro or 1 sprig coriander leaves

Steps:

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, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, 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 chapatis, parathas or toasted bread.
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2