Scrambled Eggs with Chilli (Ekuri) recipe
information
This is one of the eating delights of the Parsees, a religious community in western India.
ingredients
40 g (1 1/2 oz) 3 Tbs Butter
1 Medium onion, finely chopped
piece Fresh root ginger, peeled 1 cm (1/2 in) 1/2 in and finely chopped
1 Green chilli, finely chopped
1/2 tsp Turmeric
2 Tbs Chopped coriander leaves
1/2 tsp Salt
8 Eggs, lightly beaten
4 slices Bread, slightly toasted
2 Tomatoes, quartered
1 Medium onion, finely chopped
piece Fresh root ginger, peeled 1 cm (1/2 in) 1/2 in and finely chopped
1 Green chilli, finely chopped
1/2 tsp Turmeric
2 Tbs Chopped coriander leaves
1/2 tsp Salt
8 Eggs, lightly beaten
4 slices Bread, slightly toasted
2 Tomatoes, quartered
method
1. Melt the butter in a medium frying-pan. Add the onion and ginger and fry until the onion is soft. Stir in the chilli, turmeric, 1 1/2 tablespoons of coriander leaves and salt and fry for 1 minute.
2. Pour in the beaten eggs, reduce the heat to low and cook the eggs until they are softly scrambled, stirring constantly.
3. Spoon the mixture on to the toast, garnish with the tomato quarters and remaining coriander leaves.
4. Serve at once.
2. Pour in the beaten eggs, reduce the heat to low and cook the eggs until they are softly scrambled, stirring constantly.
3. Spoon the mixture on to the toast, garnish with the tomato quarters and remaining coriander leaves.
4. Serve at once.
serving amount
4 servings
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