Serves 2 or 3.
1 tablespoon cold water
salt and black pepper to taste
1 tablespoon ghee or oil
3 tablespoons sliced fresh chillies, red or green
3 tablespoons sliced shallots
1 teaspoon chopped fresh dill
Beat eggs slightly, adding cold water, salt and pepper. Heat half the
ghee in a small pan and on low heat cook the chillies and shallots
Cool cooked mixture slightly, then stir into the eggs together with the dill.
Heat an omelette pan, put in remaining ghee to coat base of pan, and
pour in the eggs. As eggs set around edge of pan draw to the centre,
tilting pan so uncooked egg mixture runs to the edges.
Fold in three and serve hot.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)