Ekoori

3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chilli, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste

Directions:
Melt butter in a medium size non-stick frying pan over a medium heat. Add the
onion and sauté until soft. Add ginger, chilli, fresh coriander, turmeric, cumin and
tomato. Stir and cook for 3 to 4 minutes until tomatoes are soft.

Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick
curds. Cook the scrambled eggs to desired consistency. Serve with toast or Indian
bread.