Recipe - Indian Scrambled Eggs With Onion And Tomato (Khichri Unda)

1 cup Packed fresh mint leaves
1 cup Packed fresh cilantro leaves
1 Jalapeno chili; seeded,
minced
3 tablespoon Chopped onion
2 teaspoon Cider vinegar
One half cup Mayonnaise

Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeno chili and
chopped onion in work bowl of processor. Process until very finely chopped.
Mix in cider vinegar. Add mayonnaise and process just until combined.
Season mayonnaise to taste with salt and pepper. (Mayonnaise can be
prepared 3 days ahead. Cover tightly and refrigerate.)

Makes about 1 scant cup.

Bon Appetit August 1994

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