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| 6 | eggs |
| | salt |
| 1/4 Tasse | milk |
| 4 mittel | onions chopped |
| 2 Esslöffel | Ghee (or butter; if you don't have ghee) |
| 2 | cloves garlic |
| 1/2 | Inch fresh ginger |
| 4 | chillies green |
| 1 Bund | (small) coriander; chopped |
| 1/2 Teelöffel | cumin seeds |
| 2 klein | Tomatoes chopped |
| 1/4 Teelöffel | turmeric |
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Break eggs in bowl, add salt and milk, mix lightly. Grind garlic and ginger together in a paste. In a frying pan, fry onions in ghee until golden brown. Add ginger-garlic paste, fry for a couple of minutes, add tomatoes, cumin seeds, chillies, coriander, turmeric. Cook for about five minutes, until all ingredients are well mixed. Remove from fire and allow to cool. Add the egg mixture, stir over medium heat until akuri resembles scrambled eggs.
Eat-L Digest 23 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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