The Modern Ayurvedic Cookbook. Amrita Sondhi

and tomatoes soften. Reduce heat to medium and pour in egg mixture. Using a spatula, keep folding mixture so eggs are cooked through, about 1–2 minutes. Add cheese, remove from heat, and mix cheese through until it melts. Garnish with cilantro and serve.

      Makes 4–6 servings.

       Tomato, Mint & Parmesan Scramble

      The mint adds a refreshing and cooling note to this dish.

      4 eggs

       * To reduce Pitta and Kapha: use 2 eggs and 4 egg whites

      1 tsp olive oil

      ¼ cup onions, minced

      ½ cup tomatoes, diced

      ½ cup zucchini, diced

      Salt and freshly ground pepper to taste

      ¼ cup mint, dried or fresh

      ¼ cup Parmesan cheese, grated

      • To reduce Kapha: omit

      In a medium bowl, beat eggs and set aside. In a frying pan on medium high, heat oil. Add all vegetables, salt, pepper, and mint, and sauté for 3–4 minutes, until onions have softened. Add eggs and sauté until eggs are cooked through, about 1 minute. Sprinkle with Parmesan and serve immediately.

      Makes 2–4 servings.

       Cumin Scrambled Eggs

      The cumin adds a delicate flavor to these eggs. This is also great for a light supper.

       Since ancient times, cumin has been used medicinally to stimulate digestion and calm the stomach.

      4 eggs

      • To reduce Kapha and Pitta: use 2 eggs and 4 egg whites

      2 tsp water

      2 tsp oil (or 1 tsp butter or ghee ½ tsp whole cumin seeds and 1 tsp olive oil)

      ¼ tsp turmeric

      ½ tsp salt (or to taste)

      In a medium bowl, combine eggs and water and beat, then set aside. In a frying pan on medium-high, heat oil. Add cumin seeds and sizzle for 30 seconds. Add eggs while stirring constantly. Stir in turmeric and salt and cook for an additional 1–2 minutes, until eggs are no longer runny. Serve immediately.

      Makes 2–4 servings.

      Eggs with Turmeric & Parsley

      Another tasty, nutritious way to eat your eggs. The ghee calms Vata while the turmeric acts as a natural antibiotic and blood cleanser. The cayenne speeds up the metabolism, which is excellent for reducing Kapha. Parsley is cooling for Pitta and an excellent source of iron.

       When making this recipe, make sure to watch your heat settings. Reduce heat if it gets too hot as this dish can easily burn.

      4 eggs

      • To reduce Pitta and Kapha: use 2 eggs and 4 egg whites

      1 tbsp water

      1 tbsp ghee (or good oil, see Good Oils and Good Fats)

      ¼ cup onions, minced

      ½ cup tomatoes, chopped

      2 tbsp fresh parsley, chopped

      ¼ tsp turmeric

      Salt and freshly ground pepper to taste

      Pinch of cayenne pepepr

      • To reduce Pitta: omit

      In a bowl, combine eggs and water and beat, then set aside. In a frying pan on medium-high, heat ghee. Stir in onions and sauté for 1 minute; add tomatoes and sauté for another minute. Stir in parsley and sauté for another 30 seconds, mixing well. Pour in eggs and add turmeric, salt, pepper, and cayenne. Gently lift eggs when the bottom sets so eggs are cooked through. Cook for an additional 2 minutes until eggs no longer runny. Serve immediately.

      Makes 2–4 servings.

      Immi’s Scrambled Eggs

      My cousin Immi is presently studying at the University of St Andrews in Scotland. He claims that this recipe cures hangovers, and that it has been tried and tested on college students. He says the chilies are the key. (This makes sense in Ayurveda, as the Pitta-increasing chilies help to reduce the Kapha state.) He recommends two eggs per person.

You can use your favorite cheese in this recipe.

      4 eggs

      2 tsp tomato purée

      Salt and freshly ground pepper to taste

      1–2 tsp red chili flakes

      2 tbsp milk

      ½ circle Boursin full fat cheese, garlic and herb flavor, crumbled (see note)

      2 tbsp ghee (or butter)

      In a large bowl, beat eggs. Add all other ingredients except ghee, and whisk with a fork until well mixed. Set aside. In a frying pan on medium heat, melt ghee evenly over the pan. Pour in egg mixture, constantly stirring and folding until the eggs are cooked through. (Immi recommends that you leave these eggs slightly soft and runny.) Serve immediately.

      Makes 2 servings.

      Spicy Scrambled Eggs

      Very tasty; beware, these could get addictive.

       Turmeric is a natural antibiotic and blood cleanser. Cumin aids the digestion, ginger warms the body, cilantro pacifies all the doshas, and chilies add kick to your metabolism.

      6 eggs

      • To reduce Kapha and Pitta: use 3 eggs and 6 egg whites

      3 tbsp milk or water

      ½ tsp salt

      ¼ tsp freshly ground pepper

      1 tbsp oil

      1 tbsp onions, minced

      1 tsp fresh ginger, minced

      2 tbsp fresh cilantro leaves, chopped

      ¼ tsp turmeric

      1½ tsp fresh green chilies, minced

      • To reduce Pitta: omit

      ½ tsp ground cumin

      In a medium bowl, beat eggs. Add milk, salt, and pepper and whisk with a fork until well mixed. Set aside. In a frying pan on medium-high, heat oil. Add onions and ginger and sauté for 1 minute. Add cilantro, turmeric, and green chilies. Mix well. Reduce heat to low and pour in egg mixture. Cook for 3–4 minutes, until eggs are cooked through. Serve immediately.

      Makes 3–4 servings.

      Variation: Substitute 5 cups tofu for the eggs and use water instead of milk.