Scrambled Eggs With Coriander and Ginger (Ekuri Parsri)
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/48/29/63/piccBifxA.jpg)
photo by Rita1652
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/11712325/scOnaBv0QOK6QUlgvWRc_john%2520and%2520I%25202.jpg)
![photo by COOKGIRl](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/48/29/63/pictGlVUZ.jpg)
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
6 eggs
- Serves:
- 4
ingredients
- 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
- 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.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/taco.png)
Got a question?
Share it with the community!
Reviews
-
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.
RECIPE SUBMITTED BY
<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg">
src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">