Akuri (Spiced Scrambled Eggs) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy-to-make Anglo-Indian recipe for spiced scrambled eggs. Serve with chapatis or puris and some spiced vegetables. Recipe adapted from: the vegetarian epicure, book two , by Anna Thomas. Ingredients:
6 eggs |
1/4 cup milk |
1/2 teaspoon salt |
black pepper |
3 tablespoons cilantro, chopped |
3 tablespoons butter (or ghee) |
1/2 onion, finely chopped |
1 jalapeno chile, minced |
1 tablespoon fresh ginger, minced |
1/2 teaspoon dried red pepper, crushed |
1/2 teaspoon turmeric, ground1/2 teaspoon cumin, ground |
Directions:
1. Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
2. Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
3. Add the chiles, ginger, red pepper, turmeric and cumin.
4. Stir over medium heat for about 2 minutes.
5. Raise the heat slightly and pour in the beaten eggs.
6. Stir constantly until the eggs are just set but still creamy.
7. Serve immediately with chapatis.
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