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Ekoori



3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chile, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste

Melt butter in a medium size nonstick frying pan over a medium heat. Add the onion and sauté until soft. Add ginger, chile, fresh coriander, turmeric, cumin and tomato. Stir and cook for 3 to 4 minutes until tomatoes are soft.

Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick curds. Cook the scrambled eggs to desired consistency.

Serve with toast or Indian bread.

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