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Masala Scrambled Eggs (Parsi)

Parsis are Zoroastrians who relocated to India from Iran, a few hundred years ago.Serving size: 3Ingredients4 eggs, beaten with about 1/4 cup milk2 inch piece of ginger, grated1 teaspoon cumin seeds2 tablespoons gheeSalt to taste1/4 cup chopped cilantro, for garnish1 medium Roma tomato, chopped1 jalapeno, finely chopped1 medium red onion, finely chopped1/2 teaspoon turmeric powderInstructionsIn 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.

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