Serves 3 to 6
• 6 eggs
• ¼ cup milk
• ½ tsp. salt
• black pepper to taste
• 3 Tbs. chopped fresh cilantro (coriander leaves)
• 3 Tbs. butter or Ghee
• ½ onion, finely chopped
• 1 small green chili (jalapeño), minced
• 1 Tbs. minced fresh ginger
• ½ tsp. crushed dried red pepper
• ½ tsp. ground turmeric
• ½ tsp. ground cumin
1. Beat the eggs lightly with the milk, salt, pepper, and chopped cilantro.
2. Heat the butter or ghee in a large skillet and sauté the chopped onions in it until they begin to color. Add the chilis, ginger, red pepper, turmeric, and cumin. Stir over medium heat for about 2 minutes.
3. Raise the heat slightly and pour in the beaten eggs. Stir constantly until the eggs are just set but still creamy. Serve immediately with chapatis or puris and some spiced vegetables.
