6 lg Eggs

      1 ts Kosher salt

      2 tb Light vegetable oil

      2 md Onions, peeled, cut into 3/4

           -inch pieces
    1/2 ts Ground roasted cumin seeds

      1 tb Finely chopped fresh

           -Coriander leaves *
      1    To 2 green chilies, seeded

           -and sliced (optional)
  1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do

  not overbeat, as eggs should not be foamy or frothy.
  2. Beat the shortening or oil in a frying pan (9-10 inches in diameter),

  and add onions. Over medium-low heat, saute onions until they are
  translucent but still firm and crisp (about 3-4 minutes).
  3. Reduce heat to low, and add the beaten eggs.  Let the eggs settle in the

  pan for 5 seconds.  Then, using a fork, begin pushing the egg toward the
  center of the pan so that it cooks like a thick cake.  When most of the egg
  has coagulated, turn it gently and cook the other side.  (Don't worry if it
  breaks, as the finished dish will, in fact, look like little cakes of
  scrambled egg studded with onions.)  Continue stirring and turning until
  the eggs are fully cooked (about 3 minutes).  Do not let them brown. Turn
  off heat, and transfer to a warm serving platter. Serve sprinkled with
  roasted cumin, chopped coriander leaves and green chilies.
  * To roast the cumin, add to a dry, preheated, heavy frying pan, and cook
  until the seeds turn a dark brown.  Grind fine, and you're ready to go.
  Source: Classic Indian Cooking, by Julie Sahni