SCRAMBLED EGGS WITH CURRY LEAVES

By polloazul

Ingredients

• 5 large eggs
• 2 tablespoons ghee
• 20 fresh curry leaves, coarsley chopped
• 2 (4-inch) fresh hot green chiles, including seeds, thinly slicd
• 1 to 2 teaspoons teaspoons minced peeled ginger (to taste)
• 1/2 small onion, thinly sliced
• 1/4 teaspoon turmeric
• 2 small tomatoes, chopped
• 2 spring onions or scallions, finely chopped
• GARNISH: cilantro sprigs

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Lightly beat eggs with 1/4 teaspoon each of salt and pepper.
Heat ghee in a large nonstick skillet over medium-high heat until hot, then stir-fry curry leaves, chiles, and ginger 30 seconds. Add sliced onion and turmeric and stir-fry until onion is softened, 3 to 5 minutes. Add tomatoes and spring onions and stir-fry until slightly softened, about 3 minutes.
Pour in eggs and gently cook over medium-low heat, stirring, until just set.