Akoori

1. 1

   Heat the oil and butter together, and then add the chopped onions, ginger and garlic paste

2. 2

   Fry the onions until they're browed

3. 3

   Add the chopped tomatoes, all the spices, finely chopped chilis, and continue to cook it till the water from the tomatoes evaporates, making a pasty consistency

4. 4

   Add the salt and the cilantro and remove from heat. Let the mixture cool down.

5. 5

   Mix in the eggs and whisk them well into the mixture.

6. 6

   Put this back onto medium-low heat and cook the eggs until desired doneness. Generally prefer slightly runny,

7. 7

   Serve hot with toasted bread or indian chapatis/rotis.

No additional tips available.