Heat the oil in a large nonstick saucepan over medium-high heat and cook the onion, tomato and chilies, stirring, until most of the tomato juice evaporates, about 5 minutes.
Mix in ginger, lemon juice and salt. Stir.
Add the eggs and cook over medium heat, stirring constantly, until firm, about 2 minutes.
Mix in the cheese and cilantro and serve hot.
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