Eshkaneh

Ingredients
Serves 6
Onions, 2 to 3 nos
Oil, 100 g
Eggs, 3 to 4 nos
Dried fenugreek, 1 tbsp
Flour, 2 tablespoons
Turmeric, 1 dessertspoon, if desired
Salt and pepper, as per taste
Directions
First chop the onions and fry in oil in a pan on a low flame till golden. Add in the flour and dried fenugreek and sauté well. If desired, add in turmeric as well. Pour in 3 to 4 glasses of water and bring to a boil. Adjust the seasoning, salt and pepper. Crack the eggs in a bowl and beat well. Add to the boiling gravy gradually. Stir constantly till the eggs are mixed. Let it simmer for a couple of minutes and it is done. Remove to a serving bowl and serve. Bon Appetit!