Scrambled Eggs With Coriander And Ginger (Ekuri Parsri)

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.