EKOORI
This is an Indian version of scrambled eggs. The recipe is from the west coastal area of India and is Parsee in origine. You could serve this as a breakfast dish or as a side dish with a meat curry.
Provided by Brian Holley
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pan and fry the onion till golden.
- Add the ginger and chilli and cook for 3 minutes.
- Add the salt, pepper and turmeric, stir and cook 2 minutes.
- Add the beaten eggs and stir till the eggs are scrambled.
- garnish with the tomato slices and coriander leaves.
Nutrition Facts : Calories 369.7, Fat 33.1, SaturatedFat 17.7, Cholesterol 484, Sodium 597.1, Carbohydrate 5.2, Fiber 0.9, Sugar 2.9, Protein 13.5
AKOORI - SCRAMBLED EGGS (PARSI)
Make and share this Akoori - Scrambled Eggs (Parsi) recipe from Food.com.
Provided by Girl from India
Categories Lunch/Snacks
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Beat eggs until well mixed.
- Add the milk, salt and pepper.
- Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
- Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
- Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
- Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
- Turn on to a serving plate and garnish with tomato and coriander.
- Serve with chapatis, parathas or toasted bread.
- I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.
Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2
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