Akoori - Scrambled Eggs (Parsi) - Recipies Shop, Buy Online
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Akoori - Scrambled Eggs (Parsi)


Ingredients:
Serves: 4-6
6-8 eggs
4 tablespoons milk
Salt to taste
2 tablespoons ghee or butter
6 spring onions or
2 small white onions, finely chopped
Spices
1/4 teaspoon ground black pepper
2-3 fresh red or green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomato, peeled and diced, optional
1/2 teaspoon ground cumin
Garnish: tomato wedges
sprig of fresh cilantro/coriander leaves
Method:
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 chutney.
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