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Akoori (spiced scrambled egg)

Gary Rhodes from Rhodes Across India
Parsee cook Farzana Contractor makes a dish of creamy scrambled eggs full of fresh Indian flavours

Akoori (spiced scrambled egg)

Method

1. Heat the oil in a frying pan and cook the onion until golden. Add the garlic and green chillies and fry for a minute. Add the ginger to the pan and cook for another 30 seconds before adding half the tomato and a large pinch of coriander - fry for another minute.

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

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Serves: 1-2

Prep: 10 min
Cook: 10 min

Ingredients
1 tbsp vegetable oil
1 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