Spicy Scrambled Eggs Recipe (Akoori)

Spicy Scrambled Eggs Recipe (Akoori)
Ingredients :
8 4 tablespoons 3/4 teaspoon 1/4 teaspoon 2 tablespoons 6 3 1 teaspoon 1/8 teaspoon 2 tablespoons 1 1/2 teaspoon	Eggs Milk Salt Ground black pepper Ghee Spring onions, finely chopped Fresh red or green chilies, seeded and chopped Finely grated fresh ginger Ground turmeric Chopped fresh coriander leaves Ripe tomato, diced Ground cumin Tomato wedges to garnish Sprig of fresh coriander leaves to garnish
Method : Beat the eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a large, heavy frying pan and cook the spring onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer. Then stir in the egg mixture and the ground cumin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency. They should not be cooked until dry. Turn on a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas.