I love umma’s scrambled eggs so much that I have never tried making any other way or even trying to eat it from out. 😀 So when this month’s theme came in for the Blogging Marathon #88 and I decided on choosing egg as my “Protein Rich Ingredient”, my attention went into trying a creamy scrambled eggs, associated with the Parsi community, called “Akuri”.
The name of the dish is itself very cute, isn’t it? The difference between the Egg Burji and Akuri lies in it’s basic preparation method and ingredients. The Akuri is quite spicy, with the green chililes and red chilli powder used, so if you can’t take the spice, disregard the green chilli. I actually regretted adding the only one I used. I kept biting into it, and gulping down water to tame my tongue. 😀
The main thing for your Akuri to be perfect is not to overcook the eggs. They should appear glossy. So as soon as you add your eggs and whisk them, just leave them for a couple of minutes, switch off and immediately transfer to your serving dish. Akuri is traditionally served along with pav buns, but you can have it with toast or even as it is, like I had! It tastes truly delicious, that I am going to make this more often… 🙂
Akuri ~ Parsi Scrambled Eggs
- 1 tbsp oil
- 1 small onion minced
- 1 green chilli chopped
- 1 small tomato chopped
- 1/2 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 3 large eggs
- 1 tbsp cream optional
- Salt to taste
- Coriander leaves for garnish
- Heat oil in a pan.
- Sate the onion and chilli till soft.
- Add in the tomato, ginger garlic paste, turmeric powder and chilli powder and saute till tomatoes are mashed up.
- In a bowl, whisk the eggs and cream, if using till smooth. Add in salt.
- Pour into the onion mixture and continue to saute till eggs are cooked. Do not cook for too long, otherwise the akuri may become dry.
- Switch off and garnish with coriander leaves.
- Serve with toast or enjoy as is!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#88