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Scrambled Eggs With Coriander And Ginger
(Ekuri (Parsri))
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| What You Need: |
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6 eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons ghee
1 teaspoon scraped, finely chopped fresh ginger root
3 tablespoons finely chopped onions
3 tablespoons finely chopped fresh coriander (cilantro)
¼ teaspoon turmeric
2 teaspoons finely chopped fresh hot red or green chili
½ teaspoon ground cumin
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| How To Cook: |
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1. Break the eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, and stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
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2. In a heavy 10-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry for about 1minute, until they are soft but not brown.
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3. Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin, and serve.
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4. Ekuri (also spelled akoori) is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.
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