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Scrambled eggs in the Indian way: Submitted by: william Dexter | Date Added: 30 Apr 2012
Listed in: Entree

Cooking oil
1 onion
3 tbsp. butter
1 inch ginger root
1 green pepper
A small bunch of coriander
4 large eggs
1 tablespoon. tsp turmeric
Salt and pepper

Cooking Instructions

Heat 2 inches oil in a small saucepan. Peel onion and cut in half its length. Slice into thin slices and fry in half over medium heat. Once the slices are golden brown, drain and pat dry on paper towels.

Melt the butter in another saucepan. Fry the remaining onion in butter over low heat, 6-7 minutes, stirring often.

Meanwhile, peel and grate the ginger. Wash, halve and seed the pepper. Chop finely. Mix these ingredients with melted onion, cook 1 minute, then remove from heat.

Reheat in oven naan breads. Wash and chop the equivalent of 2 tsp. chopped cilantro.

Break eggs into a bowl. Add the turmeric. Salt and pepper and beat lightly. Pour in the melted onion and thicken, stirring over low heat, stirring, without letting it dry.

Stir in the coriander then, sprinkle with fried onion and serve with naan bread or poppadoms and mango chutney.

Makes 2 servings

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Scrambled eggs in the Indian way
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