Masala Scrambled Eggs (Parsi) November 19 2013

Parsis are Zoroastrians who relocated to India from Iran, a few hundred years ago.

Serving size: 3


4 eggs, beaten with about 1/4 cup milk
2 inch piece of ginger, grated
1 teaspoon cumin seeds
2 tablespoons ghee
Salt to taste
1/4 cup chopped cilantro, for garnish
1 medium Roma tomato, chopped
1 jalapeno, finely chopped
1 medium red onion, finely chopped
1/2 teaspoon turmeric powder


In a 3 qt pot over medium heat, heat ghee and when ghee is hot, add cumin seeds and onions and cook for 6-7 minutes, or until onions are light brown in color.
Add ginger and jalapeno, and cook for another couple of minutes.
Add beaten eggs, tomatoes, salt, turmeric, and keep stirring until eggs are just cooked.
Garnish with cilantro and serve immediately with toast.