Parsi scrambled eggs from western India.
Cooking time: 15 min
2-3 cloves garlic, thinly sliced
4-8 green chili peppers, sliced
spring onions, finely chopped
2 tomatoes or 1/2 red bell pepper, roughly chopped
1 tbsp milk
1 tsp ginger-garlic paste
1 tsp salt
1 tsp red chili pepper powder
1 tsp red chili flakes
1/4 tsp turmeric
1 tbsp olive oil
1. Whisk eggs, ginger-garlic paste, milk, salt, red chili and turmeric in a mixing bowl.
2. Heat oil in a deep flat-bottomed pan and fry garlic till golden brown. Lightly fry spring onions, green chili and tomatoes/bell peppers.
3. Cover vegetables with egg mixture and spread out evenly over pan. Fry till a thick omelette forms. Turn over and scramble.
Serve solo or with toast.