Ekuri

Ekuri

This recipe is spicy and fresh, and easily thrown together. It is a culinary icon from India's Parsi community, an ethnic group that fled Persia 1,200 years ago to escape religious persecution. They have retained much of their heritage through religious and culinary traditions. Egg dishes are a hallmark of Parsi cooking.

2 to 3 tablespoons butter
6 green onions, thinly sliced
5 to 6 cloves garlic, coarsely chopped —About 1 tablespoon chopped fresh ginger
2 to 3 hot fresh chiles, such as serranos, or about 1 jalapeno (or more if they are not particularly hot), chopped
1/2 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon good-quality curry powder or favorite garam masala blend
2 nice, ripe, delicious medium-size tomatoes, diced (include the juices)
6 eggs, lightly beaten
2 tablespoons water or milk
1/4 cup coarsely chopped cilantro
Instructions: Melt the butter in a medium skillet over medium-high heat. Add the green onions, garlic, ginger and chiles and lightly saute until the vegetables are just softened, not browned.

Sprinkle in the turmeric, cumin and curry, cook briefly then add the tomatoes and toss together over the heat for a minute or two.

Stir the eggs together with the water or milk; pour into the pan, along with the cilantro, and cook until the eggs begin to form soft curds, then finish cooking as for scrambled eggs, until just cooked. Do not over cook until dry.