Parsi Style ‘Akuri’

The Bawa- Eedu Love Affair.

When in doubt, break an eedu (egg) on it, is the Parsi motto of cooking. Anything and everything can be made with an egg. Popular among Parsis is the Parsi Pora (omlette) Salli per Eedu (potato crisps topped with egg & spices) and of course  Akuri (the masala scrambled egg dish).  Lets try the Akuri today which is my favourite dish to cook up for a Sunday breakfast at home.

ingredients

I always make  a large portion, hence sharing a recipe with six eggs. However you can alter the ingredients accordingly.

Ingredients

  • 6 Eggs
  • 1 tbsp Milk/ Malai (optional)
  • 2 chillies
  • 2 meduim size onions
  • 2  tomatoes
  • 1 tbsp tomato ketchup
  • 1/2 teaspoon of turmeric powder/haldi
  • 1 tsp red chilly powder
  • salt and pepper
  • 1 tbsp oil, ghee or butter
  • 2 cubes of cheese
  • Coriander leaves
 akuri 2

Method of making Egg Akuri

  1. Finely chop the onions, chillies, tomatoes and coriander leaves.
  2. Break the Eggs in a bowl  and beat well with a fork.
  3. In a shallow frying pan, heat oil, butter or ghee. Add the onions. Cook till translucent, add the green chilly and tomatoes.
  4. Add the spice powders now.Stir fry till the tomatoes get soft and mushy. Add the ketchup in.
  5. Now add the beaten eggs, salt and pepper. Stir the mixture on slow fire. The eggs will start to cook. Keep on stirring. Otherwise the eggs will start sticking to the bottom of the pan.
  6. If the egg is sticking to the pan then add 1-2 tsp of oil or butter.
  7. Cook the eggs till almost firm, remove from the pan. Garnish with coriander leaves and grated cheese.
  8. Akuri is best enjoyed with buttered toast, bun maska, ketchup and Masala chai.
  9.  You can try a variation of Akuri with fresh green garlic for added flavour.

IMAG5708~2

I personally enjoy creating this dish and see my dear ones relish it. Do try making Akuri and leave your comments and feedback in the section below.
Happy cooking 🙂
Happy eating 🙂

 

 

 

 

 

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4 thoughts on “Parsi Style ‘Akuri’”

  1. Annie, your recipe is same as mine. So my Kairi can’t be better. With the onset of mango season, you can add finely chopped raw mango which will enhance the taste of Kairi.
    The Akuri you have made looks excellent. Wish the pic you sent would come alive.

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