Scrambled Eggs With Spring Onions Indian Style recipe
ingredients
10 large spring onions
1/2 - 1 green chilli pepper
ghee (clarified butter)
1 1/2 tsp cumin seeds
2 tbsp concentrated tomato puree
8 eggs
4 fl oz (120 ml) double cream, heated
2 tbsp chopped coriander leaves
salt
1/2 - 1 green chilli pepper
ghee (clarified butter)
1 1/2 tsp cumin seeds
2 tbsp concentrated tomato puree
8 eggs
4 fl oz (120 ml) double cream, heated
2 tbsp chopped coriander leaves
salt
Serve with:
chapatis, Stuffed Parathas or Spiced Lentils and Spinach
method
1. Cut off the root end and remove the outermost layer of the spring onions; slice both the bulb and leaves into thin rings. Remove the stalk and seeds from the chilli pepper and chop finely.
2. Heat 4 tbsp ghee in a wide, non-stick frying pan and gently fry the spring onions and the chopped chilli over a low heat for 12 minutes, stirring frequently.
3. Toast the cumin seeds for about 30 seconds in a small non-stick frying pan over a fairly high heat,
stirring continuously with a wooden spatula or spoon; when they start to jump about, they are done. Remove from the heat immediately and set aside.
4. Mix the tomato puree with 2 tbsp hot water and stir into the onions over a moderate heat for 1 minute to allow excess moisture to evaporate. Break the eggs into a large mixing bowl and beat briefly with a pinch of salt.
5. With the heat on very low under the frying pan containing the onions, pour in the beaten eggs; stir until the egg mixture has thickened but is still very creamy (about 1 - 1 1/2 minutes). Remove from the heat, quickly add the cream (have this ready warmed), the cumin seeds and chopped coriander leaves and stir for about 1/2 - 1 minute.
Serve at once on very hot plates.
2. Heat 4 tbsp ghee in a wide, non-stick frying pan and gently fry the spring onions and the chopped chilli over a low heat for 12 minutes, stirring frequently.
3. Toast the cumin seeds for about 30 seconds in a small non-stick frying pan over a fairly high heat,
stirring continuously with a wooden spatula or spoon; when they start to jump about, they are done. Remove from the heat immediately and set aside.
4. Mix the tomato puree with 2 tbsp hot water and stir into the onions over a moderate heat for 1 minute to allow excess moisture to evaporate. Break the eggs into a large mixing bowl and beat briefly with a pinch of salt.
5. With the heat on very low under the frying pan containing the onions, pour in the beaten eggs; stir until the egg mixture has thickened but is still very creamy (about 1 - 1 1/2 minutes). Remove from the heat, quickly add the cream (have this ready warmed), the cumin seeds and chopped coriander leaves and stir for about 1/2 - 1 minute.
Serve at once on very hot plates.
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