Indian scrambled eggs

Directions
Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

1. Heat 5cm oil in a small saucepan. Peel the onion and halve lengthways. Finely slice one half and deep fry over low–medium heat until crisp and brown. Drain on paper towels.
2. Melt the butter in another small saucepan. Finely chop the other half of the onion and fry gently over low heat for 6–7 minutes until softened, stirring frequently.
3. Meanwhile, peel and grate the ginger and halve, seed and finely slice the chillies. Stir into the onion and cook for another 1 minute, then remove from the heat.
4. Heat the naan in the oven, if using. Put aside a few sprigs of coriander for a garnish, then chop enough to give 2 tablespoons.
5. Break the eggs into a bowl, then add the turmeric, salt and pepper, and beat lightly. Stir into the onion mixture and cook over low heat, stirring, until thick but not dry.
6. Stir in the chopped coriander and serve the eggs sprinkled with the fried onions, garnished with coriander sprigs and accompanied by pappadams or the naan.

NUTRIENTS PER SERVING:

good source of vitamins A, B group, E and folate, and iron.