1/4 cup milk.
1 cup Tomatoes, Chopped
1 cup Onions, Chopped fine
fresh Coriander, Chopped Fine
A sprig of curry leaves
Ginger Garlic Paste
In a non stick frying pan heat oil and fry the onions on a medium flame till almost caremalised. Don't burn them. Add the tomatoes and the chillies, the sprig of curry leaves, a teaspoon of ginger garlic paste, half teaspoon each turmeric, chilli and jeera powders, mix well. Cook till tomatoes are cooked through and the oil is released. Lower the heat. Add salt and the chopped coriander and mix well.
In a cup or bowl beat the eggs and milk. Pour it slowly into the pan, stirring constantly till all is poured in. Keep the heat low or the Akuri will thicken too fast. Remove from heat when it comes to the consistency you like- loose and runny or firm or somewhere in between...
Serve with rotis, warmed Brun bread or with regular sliced bread.
Add a dollop of butter just before serving :)