Indian scrambled eggs with onion and tomato (khichri unda)

Yield: 4 servings

Measure Ingredient
3 tablespoons Groundnut or corn oil
2 tablespoons Onion; finely chopped
1 \N Fresh hot green chilli; finely chopped
1 small Tomato; finely chopped
2 tablespoons Fresh coriander; finely chopped
8 \N Eggs; lightly beaten
\N \N Salt; to taste
\N \N Freshly ground black pepper

Put the oil in a large, non-stick frying pan and set over a medium heat.

When hot, put in the onion. Stir for 20 seconds, then put in the green chilli and tomato. Stir until the onions and tomato are soft, 2-3 minutes.

Now put in the coriander, eggs, salt and pepper. Stir the eggs gently until they form thick, soft curds, or are done to your taste. Remove from heat and serve immediately.

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