| 6 x Eggs | | 4 tbl Milk | | 34 tsp Salt | | 1/4 tsp Black pepper | | 2 tbl Ghee | | 6 x Spring onions, chopped | | 3 x Fresh green chillies | | Seeded and chopped | | 1 tsp Finely grated fresh ginger | | 1/8 tsp Ground turmeric | | 2 tbl Chopped fresh coriander | | Leaves | | 1 x Ripe tomato, diced | | 1/2 tsp Ground cummin | | Tomato wedges to garnish | | Sprig fresh coriander leaves | | To garnish |
| | Beat eggs until well mixed. Add the milk, salt and pepper . Heat ghee in a large, heavy frying pan and cook the spring onions , chillies and ginger until soft. Add turmeric , coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture and the ground cummin . 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 a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas or just plain bread. |
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