Ekoori (2-4)

Another recipe for  Indian scrambled eggs  from the west coast of India and Parsi in origin. This version is from Madhur Jaffreys first UK cookbook ” Indian Cookery” 1982.

Ekoori (2-4)
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Ekoori (2-4)
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Ingredients
Servings:
Instructions
  1. Melt the butter in a medium sized non stick frying pan over a medium heat.
  2. Add the onion and saute until soft then add the ginger, chilli, coriander,turmeric, cumin and tomato. Stir and cook for 3-4 minutes until the tomatoes are soft.
  3. Pour in the beaten eggs and season lightly.Fold the eggs gently until they form thick curds, and are your preferred consistency.
  4. Serve with toast or indian bread.
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