Recipe by CJAY
Found on alleasyrecipes.com. Posted for ZWT8- India.
Top Review by Rita~
Brunch today is delish! Enjoyed over naan. I added the turmeric and cumin into theegg mixture, (doesn`t state where n when to add the turmeric). Made half the amount for 2 of us.
Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste"
- 6 eggs
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 tablespoons ghee
- 1 teaspoon scraped finely chopped ginger
- 3 tablespoons finely chopped onions
- 3 tablespoons finely chopped coriander (cilantro)
- 1⁄4 teaspoon turmeric
- 2 teaspoons finely chopped fresh hot red chili peppers (or green)
- 1⁄2 teaspoon ground cumin
Directions See How It's Made
- Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
- In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
- Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
- Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.