Spicy scrambled eggs, parsi style
Instructions:
- 6 eggs;
- 60 ml (2 fl oz/¼ cup) milk;
- ½ teaspoon salt or to taste;
- ¼ teaspoon ground black pepper;
- 2 tablespoons ghee or butter;
- 6 spring onions, finely chopped;
- 2-3 fresh green or red chillies, seeded and chopped;
- 1 teaspoon finely grated ginger;
- a big pinch of turmeric;
- 3 tablespoons chopped fresh coriander;
- 1 ripe tomato, finely diced (optional);
- ½ teaspoon ground cumin;
- tomato wedges (optional);
- fresh coriander sprigs (optional).
- Beat the eggs until well mixed. Stir in the milk, salt and pepper.
- Heat the ghee or butter in a large frying pan and cook the spring onions, chillies and ginger until soft. Add the turmeric, coriander, diced tomato, if using, and cumin and fry for 1-2 minutes, then stir in the egg mixture. Cook over a low heat, stirring and lifting the eggs as they set on the bottom of the pan, stopping when the mixture is still of a creamy consistency. Turn onto a serving plate and garnish, if liked, with tomato wedges and sprigs of fresh coriander. Delicious with freshly cooked chapatis or puris, but equally good on freshly made hot toast.