Ekoori Recipe

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Ekoori Recipe

 

indian curry

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Ekoori

 

Ingredients

3 tbsp oil
1 onion, small, peeled and minced
1/2 tsp ginger, fresh, peeled and grated
1/2 chile serrano, finely chopped
1 tbsp cilantro, fresh, minced
1/2 tsp turmeric
1/2 tsp cumin, ground
1 tomato, small, peeled, chopped
6 egg, lightly beaten
1 salt
1 pepper, black



 

Preparation

Melt the butter in a medium-sized frying pan over medium heat. Put in
the onion and saut until soft. Add the ginger, chili, fresh green
coriander, turmeric, cumin and tomato. Stir and cook for 3-4 minutes
or until tomato is soft. Put in the beaten eggs. Salt and pepper them
lightly. Stir the eggs gently until they form soft, thick curds. Cook
the scrambled eggs to any consistency you like.

 

 

Servings: 4

 

 

 

 


 

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