Week #49 Scrambled Eggs with Cumin and Ginger- Akoori

I am going to dedicate this Parsi inspired Scrambled Egg recipe to my good friend and super journalist Gulu Ezekiel. I know Gulu from long time ago when he was at NDTV and I am sure he will have some cool memories to add to this.
I had this dish only a couple of years ago in a restaurant in Pune, Maharashtra.
Here is a little bi of history from the Parsi community who were origially from Iran. Their unique culture and food is so full of life and vibrant.
Parsi /ˈpɑrsiː/ (or Parsee) is one of two Zoroastrian communities (the other being Iranis) primarily located in South Asia. According to the Qissa-i Sanjan, Parsis migrated from Greater Iran to Gujarat and Sindh between the 8th and 10th century CE to avoid the persecution of Zoroastrians by Muslim invaders who conquered Iran.

At the time of the Muslim conquest of Persia, the dominant religion of the region (which was ruled by the Sasanian Empire) was Zoroastrianism. Iranians rebelled against Arab invaders for almost 200 years; in Iran this period is now known as the "Two Centuries of Silence" or "Period of Silence".[12] During this time many Iranians who are now called Parsi rejected both options and instead chose to take refuge by fleeing from Iran to India.
The word پارسیان "Parsi" in the Persian language literally means Persian.[14] Persian is the official language of modern Iran, which was formerly known as Persia, and the Persian language's endonym is Farsi, a variation of the word Parsi.
Here is my recipe for Akoori. The usual scrambled eggs or Indian Bhurji is made even more delicious by addign ginger and cumin powder.

Ingredients :

Onions- minced 1/4 cup
tomatoes- minced 1/4 cup
ginger - minced 1 teaspoon
cumin powder- 1 teaspoon
turmeric- 1/2 teaspoon
green chillies minced- 1 teaspoon
chilli powder- 1 teaspoon
cilantro- 1 tablespoon
milk 1/4 cup
eggs- 4
ghee- 1 tablespoon
salt- as needed
pepper- 1 teaspoon

Method :
Break eggs in a bowl and add the milk and salt. Whisk them together and add chilli powder. Heat ghee in a non stick pan and add onions. Once they turn slightly brown, add the green chillies, turmeric powder and ginger and saute for 1 minute. Add tomatoes and cumin powder and some salt as needed. Cook this for abt 2 minutes Add the egg mixture and cook in low to medium flame for abt 5 minutes. You dont want the eggs to totally dry out. Then finish up with chopped cilantro and black pepper and serve with toast! Enjoy!!