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Parsi Scrambled Eggs with Corn |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Parsi Scrambled Eggs with Corn recipe on the web!!
(Makki Akoori)
Category: Scrambled Eggs
Makes 4 to 6 servings
Corn akoori, a typically Parsi dish, incorporates corn into an egg scramble--something not usually done in the rest of India, or for that matter, the world, although it is tasty.
_ tablespoons vegetable oil
_ small onion, finely chopped
_ large tomato, finely chopped
___ cup finely chopped fresh cilantro, including soft stems
_ 1/4 cups fresh or (thawed) frozen corn kernels
_ large eggs, lightly beaten
___ teaspoon salt, or to taste
___ teaspoon freshly ground black pepper, or to taste
_ to 2 fresh green chili peppers, minced with seeds
1. Heat the oil in a large nonstick wok or saucepan over medium-heat and cook the onion, stirring, until golden, about 3 minutes. Add the tomato, cover, and cook about 3 minutes. Mix in the cilantro and corn and cook, stirring, about 5 minutes.
2. Add the eggs, salt, and black pepper and cook over medium heat, stirring once or twice, until they firm up and turn golden, about 4 minutes, or to desired doneness. Transfer to a serving dish. Sprinkle the green chili peppers on top, and serve
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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