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	Akuri
	Scrambled Eggs - Parsi Style

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Serves : 10

Time : 12 minutes

in 3 Litre Futura Nonstick All-Purpose Pan

Ingredients

10		eggs
1/3 cup + 4 tsp / 100 ml		milk
1¼ tsp/6.3 ml		salt
¼ + 1/8 tsp (1.95 ml)		pepper
¼ cup + ½ tsp/62.5 ml		vegetable oil
2 small (190 g)		onion (finely chopped)
1 x 1 inch piece (8 g)		fresh ginger (finely chopped)
2 small (190 g)		tomato (chopped)
5		green chillies (finely chopped)
¼ tsp/1.3 ml		turmeric
3 tbsp + 1 tsp / 50 ml		coriander leaves (chopped)
¼ + 1/8 tsp (1.95 ml)		garam masala powder

Recipe

In a bowl, beat eggs just till yolks and whites are mixed. Add milk, salt and pepper. Mix.

Heat oil in All purpose pan on medium heat about 3 minutes. Add onion and ginger. Stir fry till onion is transparent (about 2 minutes). Add tomato, chillies and turmeric. Stir fry about 1 minute. Reduce heat to medium-low. Add egg mixture and coriander leaves. When mixture starts to set on bottom and sides, stir and lift so uncooked part goes to bottom. Continue cooking till eggs have just thickened and are moist and soft, stirring constantly. Sprinkle garam masala powder on top. Serve hot, accompanied with toast, phulka or paratha.