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Ingredients : 8
eggs
4
tablespoons milk
1/4 teaspoon ground black pepper
2
tablespoons ghee
6
scallions, chopped finely
2 fresh red chilies, seeded and chopped
1
teaspoon fresh ginger, grated finely
1/8 teaspoon ground turmeric
2
tablespoons fresh cilantro leaves, chopped
1
ripe tomato, diced
1/2 teaspoon ground cumin
Salt to taste
Tomato wedges to garnish
Sprig of fresh cilantro leaves to garnish
Method :
Beat the eggs until well mixed before
adding the salt, pepper and milk. Heat a wok with ghee and cook the
scallions, chilies and ginger until soft. Add cilantro leaves, tomato
and turmeric. Fry for a minute longer. Then stir in the egg mixture and
the ground cumin. Cook on low heat, stirring and lifting the eggs as hey
begin to set on the base of the wok. 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
white rice, chapatis or parathas.
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