6 Eggs
3 tbsp (45 g) 1 1/2 oz Ghee
2 Onions, large, chopped
1/2 tsp (1 g) Cumin (jeera) seeds
3 Green chillies, finely chopped
2 Garlic (lasan) cloves, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1 Tomato, large, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
3 tbsp (45 g) 1 1/2 oz Ghee
2 Onions, large, chopped
1/2 tsp (1 g) Cumin (jeera) seeds
3 Green chillies, finely chopped
2 Garlic (lasan) cloves, chopped
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
1 Tomato, large, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Heat the ghee in a wok (kadhai); add onions and saute until golden brown. Add cumin seeds, green chillies, garlic, turmeric powder, and salt; saute for 1-2 minutes.
2. Add tomato and saute for another minute.
3. Lightly beat the eggs and add to the above mixture. Mix thoroughly and cook for 2 - 3 minutes.
4. Garnish with green coriander and serve immediately on toast.
2. Add tomato and saute for another minute.
3. Lightly beat the eggs and add to the above mixture. Mix thoroughly and cook for 2 - 3 minutes.
4. Garnish with green coriander and serve immediately on toast.
serving amount
serves: 7 - 8
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