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Ingredients:
6 Eggs
4 tbsp Milk
Salt to taste
2 tbsp Ghee
½ tsp Cumin
¼ tsp Turmeric
3 chopped Onions
1 tsp grated Ginger
2 green chopped Chilli
1 peeled and diced Tomato
¼ tsp ground Black Pepper
2 tbsp chopped Coriander leaves
Method:
Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee in a frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato and fry for a minute or two, 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.
Tip: Always store eggs in their carton because eggs can absorb
refrigerator odors
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