Parsee-style scrambled eggs

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