Parsee-style scrambled eggs
By: Gary Rhodes From: Rhodes Across India
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1-2
Parsee cook Farzana Contractor makes Akoori, a dish of creamy scrambled eggs full of fresh Indian flavours
Ingredients
- 1 tbsp vegetable oil
- 1 medium Onions, diced
- 3 large cloves Garlic, finely chopped
- 1-2 green chillies, seeds removed, finely chopped
- 1 cm Ginger, grated
- 1 large Tomatoes, finely chopped
- 2 tbsp roughly chopped Coriander
- 4 Eggs
- 2 tbsp Milk
- 1/2 tsp Salt
- sprig Mint, leaves shredded
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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