Scrambled Eggs With Coriander and Ginger (Ekuri Parsri)

"Found on alleasyrecipes.com. Posted for ZWT8- India."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by COOKGIRl photo by COOKGIRl
Ready In:
15mins
Ingredients:
11
Yields:
6 eggs
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.<br/>Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste"
     
  2. I loved this simple egg dish! I skipped the jalapeno (I should say forgot the jalapeno) and squirted some Tabasco green sauce on top. Recipe didn't indicate when to add the turmeric and I sprinkled some on top of the cooked eggs. Cooking the eggs on low was taking forever and I increased the heat to medium-low. Garnished with fresh cilantro, Walla Walla onions and a variety of heirloom tomatoes! Served with steamed veggies: broccoli, green beans, carrots, zucchini and Recipe #484255. Will make this again very soon! Thanks for posting! Reviewed for ZWT 8.
     
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