Indian-Style Scrambled Egg Chapati Wrap with Avocado Chutney

INSTRUCTIONS

1. Prepare the chapati wrap. Whisk the eggs, milk and salt in a medium bowl, then set aside.
2. Heat the vegetable oil in a medium skillet at medium-high heat. Once hot, cook the onions until soft and lightly fried with bits of brown, approximately 10 minutes. Add in chile and garlic and cook for 1 minute. Add in ginger and cook for 30 seconds, then add in half of the tomato and cilantro and cook for one minute.
3. Lower heat to medium-low. then add the eggs to pan. Stir with a wooden spoon slowly until mixture is soft and set. Stir in the remaining cilantro and tomato. Remove from heat.
4. Prepare the chutney. Peel avocado and remove seed. Purée all the chutney ingredients in a blender or food processor until smooth. Add more more water if needed to blend. Taste and adjust salt to taste. Use extra chutney as a dip for raw vegetables or tortilla chips with the wrap.
5. Spread a few tablespoons of chutney on chapati, then add eggs and roll up. Serve with extra chutney for dipping.