Bombay-style Curried Eggs

Recipe Ingredients

8		Eggs
1/4 cup	59ml	Milk
1/2 teaspoon	2.5ml	Salt
		Liberal seasoning freshly ground pepper
2 tablespoons	30ml	Ghee or butter
3/4 cup	109g / 3.8oz	Finely chopped mushrooms
6		Scallions - thinly sliced
1/2		Red or green chile - minced
1 teaspoon	5ml	Minced gingerroot
1		Tomato - seeded and finely diced
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Ground cumin
		Fresh cilantro for garnish

Recipe Instructions

Beat the eggs, milk, salt, and pepper together in a large bowl until well blended. Heat the ghee or butter in a large skillet over medium heat, and when hot add the mushrooms, scallions, chili, and gingerroot. Saute, tossing often, until the mushrooms are tender, about 10 minutes. Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the tomato is heated through and tender. Reduce the heat to medium-low. Pour in the egg mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very creamy; do not let them dry out. Serve immediately, garnished with cilantro.

Serve some naan or chapatis and a fruit salad, and there you have it!

serves 4

Source:
www.mumbaizone.com

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