INDIAN SCRAMBLED EGGS (Anda Akoori)
This is a Parsi favourite which can be served either for a leisurely breakfast, a snack or light supper. Again, it is simple and uses very few ingredients.
- Heat 2 tablespoons oil in a heavy-based pan
- Add 4 cloves chopped garlic, 2 teaspoons grated ginger and ½ teaspoon turmeric then sauté for a minute, stirring all the time.
- Add 8 large, lightly beaten eggs, 1 teaspoon sea salt, 5 dessertspoons chopped fresh coriander leaves and stir till the eggs are set (not too dry).
- Serve over toast or with pitta bread.
"YUMMM! - After making this dish this morning for Breakfast .... Will NEVER have plain old Scrambled Eggs again!!! - this is the BEST Breakfast!!! - Huge Fan!!! Jo"