Title: Ekoori
Categories: Indian Eggs
Yield: 4 Servings
| 3 | tb | Oil |
| 1 | | Onion, small, peeled and minced |
| 1/2 | ts | Ginger, fresh, peeled and grated |
| 1/2 | | Chile serrano, finely chopped |
| 1 | tb | Cilantro, fresh, minced |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Cumin, ground |
| 1 | | Tomato, small, peeled, chopped |
| 6 | | Egg, lightly beaten |
| | | Salt |
| | | Pepper, black |
Melt the butter in a medium-sized frying pan over medium heat. Put in the
onion and saut‚ until soft. Add the ginger, chili, fresh green coriander,
turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato
is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the
eggs gently until they form soft, thick curds. Cook the scrambled eggs to
any consistency you like.