Recipe by Brian Holley

This is an Indian version of scrambled eggs. The recipe is from the west coastal area of India and is Parsee in origine. You could serve this as a breakfast dish or as a side dish with a meat curry.

Ingredients Nutrition


  1. Melt the butter in a large pan and fry the onion till golden.
  2. Add the ginger and chilli and cook for 3 minutes.
  3. Add the salt, pepper and turmeric, stir and cook 2 minutes.
  4. Add the beaten eggs and stir till the eggs are scrambled.
  5. garnish with the tomato slices and coriander leaves.

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