Scrambled Eggs with Green Garlic (Lila Lasan Na Charvela)
This traditional Parsi breakfast dish transforms simple eggs into a fragrant delight by infusing them with the fresh, pungent aroma of green garlic. Tender garlic shoots are sautéed in ghee until golden before being mixed with beaten eggs and milk, then gently scrambled to a rich, creamy consistency. Similar to the famous Akuri but with a singular focus on the delicate flavor of fresh garlic, it serves as a comforting and savory start to the day.
Ingredients
- 1/4 cup Green garlic (fresh garlic shoots) (Finely chopped. Originally '1.5 tolas' (approx 17.5g).)
- 4 tablespoons Ghee (Originally '1 navtank' (approx 58g). Can be reduced if preferred, but this amount ensures the traditional richness.)
- 3 large Eggs
- 3 teaspoons Milk
- 1 teaspoon Salt (Level teaspoon.)
Instructions
- 1Wash the green garlic thoroughly. Finely chop both the white bulbs and the tender green leaves until they are minced very small.
- 2In a clean pan or skillet, heat the ghee over low heat. Add the chopped green garlic and fry gently until it turns a pale red or light golden color. Remove the pan from the heat and allow the garlic and ghee mixture to cool down.
- 3While the garlic cools, break the eggs into a soup plate or bowl. Beat them well using a fork. Add the milk and salt, mixing thoroughly.
- 4Once the fried garlic has cooled, mix it (along with the ghee) into the beaten egg mixture. Pour everything back into the pan. Place the pan on a slow fire (low heat) and stir constantly with a large spoon ('charvya karvu'). Cook until the eggs just begin to harden and set into soft curds. Remove from heat immediately to keep them moist, similar to Akuri.