Title: Akoori (parsi spicy scrambled eggs)
 Categories: Eggs, Parsi
      Yield: 4 Servings
 
      6    Eggs
      4 tb Milk
    3/4 ts Salt
    1/4 ts Black pepper
      2 tb Ghee
      6    Spring onions, chopped
      3    Fresh green chillies
           Seeded and chopped
      1 ts Finely grated fresh ginger
    1/8 ts Ground turmeric
      2 tb Chopped fresh coriander
           Leaves
      1    Ripe tomato, diced
    1/2 ts Ground cummin
           Tomato wedges to garnish
           Sprig fresh coriander leaves
           To garnish
 
  Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee
  in a large, heavy frying pan and cook the spring onions, chillies 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 cummin. 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 or just plain bread.