
Gary Rhodes
from
Rhodes Across India
Parsee cook Farzana Contractor makes a dish of creamy scrambled eggs full of fresh Indian flavours
Parsee cook Farzana Contractor makes a dish of creamy scrambled eggs full of fresh Indian flavours
Akoori (spiced scrambled egg)
Method
2. Whisk the eggs, milk and salt until combined. Take the pan off the heat and pour in the egg mixture. Return the pan to a medium-low heat and stir until the mixture lightly sets - it should have a creamy texture.
3. Stir in the remaining tomatoes and coriander, and the chopped mint. Serve straight away with hot, buttered toast.
About Farzana Contractor
From a Lucknowi Muslim family of traditional culinary tastes and married to a renowned restaurant critic, Farzana is an all-round foodie. Her tastebuds are further sharpened in her role as editor and photographer of UpperCrust, India's first food, wine and lifestyle magazine. Fazarna is also CEO of Afternoon Despatch & Courier, Bombay's popular tabloid newspaper. For more information visit her website: farzanacontractor.com
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
1 tbsp vegetable oil1 medium onion, diced
3 large garlic cloves, finely chopped
1-2 green chillies, seeds removed, finely chopped
1 cm Ginger, grated
1 large tomato, finely chopped
2 tbsp roughly chopped Coriander
4 Eggs
2 tbsp Milk
1/2 tsp Salt
sprig Mint, leaves shredded
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