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Andhra Scrambled Eggs

4 to 5 large or extra-large eggs
1 teaspoon salt
2 tablespoons raw sesame oil or vegetable oil
1 cup chopped shallots
1 tablespoon minced garlic or garlic mashed to a paste
1 teaspoon minced ginger or ginger mashed to a paste
2 green cayenne chiles, seeded and minced
1/4 teaspoon turmeric
2 tomatoes, cut into 1/2-inch dice
1/2 cup coriander leaves, finely chopped


Beat the eggs lightly in a bowl, and whisk or stir in the salt. Heat a large cast-iron or other heavy skillet over medium-high heat. Add the oil, and when it is hot, add the shallots, garlic, ginger, chiles, and turmeric and stir-fry for 2 minutes. Add the tomatoes and fry for another 2 to 3 minutes, until they are softened. Add the eggs and swirl and tilt the skillet to distribute them. Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed. Then continue to cook for 2 to 3 minutes more, until the eggs are well cooked. Turn out onto a flat plate to serve, garnished with the fresh coriander. Serve with a green salad and Chapatis.

Source: www.cookstr.com