Ingredients
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6
-
1/4
-
1/2
-
1/4
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3
-
1
-
3
-
3
-
1/4
-
2
-
-
-
-
-
Directions
Scrambled Eggs With Coriander and Ginger (Ekuri Parsri),Found on alleasyrecipes.com. Posted for ZWT8- India.,Brunch today is delish! Enjoyed over naan. I added the turmeric and cumin into theegg mixture, (doesn`t state where n when to add the turmeric). Made half the amount for 2 of us.Thank you made for Lively Lemon Lovelies of ZWT #8 . Namaste”
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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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. |
