Akoori Scrambled Eggs Parsi

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We love this preparation. Great for a tiffin. I decided to post all egg recipes today.

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Steps

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Beat eggs until well mixed.

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Add the milk , salt and pepper.

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Heat ghee or butter in a large , heavy frying pan and cook the onions , chilies and ginger until soft.

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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.

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Cook over low heat , stirring and lifting the eggs as they begin to set on the base of the pan.

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Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.

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Turn on to a serving plate and garnish with tomato and coriander.

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Serve with chapatis , parathas or toasted bread.

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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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Ingredients

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eggs, milk, salt, ground black pepper, ghee, spring onions, red chilies, fresh ginger, ground turmeric, fresh coriander leaves, tomatoes, ground cumin, chopped tomato, fresh cilantro