Recipe for cooking ekoori
Recipes from India :: Indian Breakfasts
3 Tbsp. butter or canola (or other vegetable) oil
1 small onion, finely chopped
1/2 tsp. peeled and finely grated ginger
1 fresh hot green chile, finely chopped
1 Tbsp. finely chopped coriander
1/8 tsp. ground turmeric
1/2 tsp. ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste
Melt butter in a med. size nonstick frying pan over a med. heat. Add the onion and sauté until soft. Add ginger, chile, fresh coriander, turmeric, cumin and tomato. Stir and cook for 3 to 4 mins. until tomatoes are soft.
Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick curds. Cook the scrambled eggs to desired consistency.
Serve with toast or Indian bread.
