Hare Masale Ka Omlate
Eggs with Fresh Green HerbsThis may be served at breakfasts and brunches as soon as it comes out of the frying pan (I serve it with toast) and may also be sliced and put into sandwiches to perk up a picnic or an office lunch. It is really a kind of flat egg pancake seasoned with spring onions, green coriander, green chillies, ginger and garlic. It is a good idea to have everything cut and ready before you start as this dish cooks very quickly
Ingredients
- 5 large eggs
- salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 spring onions cut into fine rounds (the white as well as the green sections)
- ¼ teaspoon peeled very finely chopped garlic
- 3 tablespoons finely chopped green coriander
- 1–2 fresh hot green chillies , sliced into fine rounds
- ½ teaspoon peeled very finely chopped fresh ginger
- generous pinch ground turmeric
- 1½ teaspoons lemon juice
- teaspoon sugar
Instructions
- Break the eggs into a bowl and beat well. Add a generous ¼ teaspoon salt and lots of freshly ground black pepper.
- Put the oil in a large, non-stick frying pan and set over medium–high heat. When hot, add the spring onions. Stir and fry until the onions just start to brown at the edges. Add the garlic and stir for a few seconds. Now put in the green coriander, chillies, ginger and turmeric. Stir for a few seconds. Add the lemon juice and sugar and stir to mix. Working quickly, spread the herbs around evenly in the pan.
- Now pour in the beaten eggs and let them spread to the edges of the pan. Cover, turn the heat to medium–low and cook for a few minutes, just until the eggs have set. Cut into wedges and serve immediately.
