Eggs scrambled with generous amounts of maroi nakuppi — the distinctive Manipuri spring onion herb — with ginger and mustard oil for a quick aromatic breakfast.
Ingredients
4 eggs
1 bunch maroi nakupki (Manipuri spring onion herb — broader leaves and more aromatic than regular spring onion; substitute with 2 bunches regular spring onion)
1 tsp ginger — very finely grated
2 green chillies — very finely chopped
1 tbsp mustard oil
Salt to taste
Black pepper — a generous pinch
Method
Finely chop the maroi nakupki or spring onion including the green stems.
Beat the eggs with salt, black pepper and grated ginger in a bowl.
Heat 1 tbsp mustard oil in a pan on medium heat.
When hot add finely chopped green chillies. Stir 20 seconds.
Add the beaten egg mixture. Let it set on the bottom for 30 seconds.
Add most of the maroi (reserve a small amount for garnish).
Fold and scramble on medium heat for 2 to 3 minutes until eggs are just cooked — slightly soft, not dry.
Taste and adjust salt.
Garnish with reserved maroi. Serve with steamed rice.