AI-generated image
Akuri
Spiced scrambled eggs
Akuri: soft, loose Parsi scrambled eggs with onion, tomato, chilli and ginger
Akuri is the Parsi community's breakfast scramble, served in Mumbai's old Irani cafés and Parsi homes on Sunday mornings with soft pav or buttered toast. It is softer and wetter than an ordinary scramble, cooked slowly so the eggs stay creamy and barely set, with sweet fried onion, tomato, ginger, green chilli and plenty of coriander. A spoonful of milk keeps it silky. The common mistake is cooking it over high heat: the eggs seize into hard, rubbery curds and the masala catches. Chef's tip: take the pan off the heat while the eggs still look slightly underdone, because they keep cooking on the plate.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 tbsp butter or ghee
- 1 onionsmall, finely chopped
- 1 tsp fresh gingergrated
- 2 green chilliesfinely chopped; use 1 for less heat
- ¼ tsp ground turmeric
- ¼ tsp Kashmiri chilli powder
- 1 tomatomedium, finely chopped
- 4 eggslarge
- 2 tbsp milk
- ½ tsp salt
- 3 tbsp fresh corianderchopped
To serve
- 4 pav buns or toast (optional)
Shop this recipe on Amazon
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 2: Melt 1 tbsp butter or ghee in a frying pan over a medium heat. Add 1 onion and cook, stirring, until soft and pale gold, about 4 minutes.
4 minStep 3: Add 1 tsp fresh ginger and 2 green chillies and stir for 30 seconds until fragrant, then add ¼ tsp ground turmeric, ¼ tsp Kashmiri chilli powder and 1 tomato. Cook for 2 minutes until the tomato softens but still holds its shape.
2 minStep 4: Turn the heat down to low. Pour in the eggs and stir slowly and constantly with a spatula, scraping the bottom, so soft, small curds form.
2 minStep 5: When the eggs are thick and creamy but still glossy and a little loose, stir in most of 3 tbsp fresh coriander and take the pan off the heat. If you are cooking for anyone pregnant, a young child, an older person or anyone with a weakened immune system, cook the eggs until fully set.
1 minStep 6: Scatter over the rest of the coriander and serve straight away with warm 4 pav buns or toast or toast.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 15 g
- Carbs
- 9 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does akuri take?
- About 15 minutes in total: 8 minutes to prepare and 7 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter or ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
