Parsi scrambled eggs from western India.

Cooking time: 15 min

Serves: 2


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

3 eggs

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.

This entry was published on May 27, 2012 at 01:22 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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