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Akoori - Scrambled Eggs (Parsi)
Girl from India
We love this preparation. Great for a tiffin. I decided to post all egg recipes today.
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ground black pepper
or 2 tablespoons
or 2 small white onions, finely chopped
or 2 -3
, seeded and chopped
teaspoon finely grated
fresh coriander leaves
, peeled and diced,optional
or 1 sprig
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.
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