Serves 2 or 3
- Active time:20 min
- Start to finish:20 min
May 2008
Eggs with this much going on are great any time of day, with rice, roti, or salad.
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5
large eggs
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2
tablespoons
ghee
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20
fresh curry leaves, coarsley chopped
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2
(4-inch) fresh hot green chiles, including seeds, thinly slicd
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1 to 2
teaspoons
teaspoons minced peeled ginger (to taste)
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1/2
small onion, thinly sliced
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1/4
teaspoon
turmeric
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2
small tomatoes, chopped
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2
spring onions or scallions, finely chopped
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Lightly beat eggs with 1/4 teaspoon each of salt and pepper.
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Heat ghee in a large nonstick skillet over medium-high heat until hot, then stir-fry curry leaves, chiles, and ginger 30 seconds. Add sliced onion and turmeric and stir-fry until onion is softened, 3 to 5 minutes. Add tomatoes and spring onions and stir-fry until slightly softened, about 3 minutes.
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Pour in eggs and gently cook over medium-low heat, stirring, until just set.
