Scrambled Eggs With Coriander And Ginger (Ekuri Parsri) Recipe

Name: Scrambled Eggs With Coriander And Ginger (Ekuri Parsri)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 3 tablespoons ghee; 1 teaspoon scraped finely chopped ginger; 3 tablespoons finely chopped onions; 3 tablespoons finely chopped coriander (cilantro); 1/4 teaspoon turmeric; 2 teaspoons finely chopped fresh hot red chili peppers (or green); 1/2 teaspoon ground cumin

Servings: persons

6 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons ghee
1 teaspoon scraped finely chopped ginger
3 tablespoons finely chopped onions
3 tablespoons finely chopped coriander (cilantro)
1/4 teaspoon turmeric
2 teaspoons finely chopped fresh hot red chili peppers (or green)
1/2 teaspoon ground cumin

1
Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
2
In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
3
Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
4
Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon fresh ground black pepper, and more.

Yes, Scrambled Eggs With Coriander And Ginger (Ekuri Parsri) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Eggs With Coriander And Ginger (Ekuri Parsri)

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