Parsi cuisine has a huge variety of both vegetarian and non-vegetarian dishes, but one thing that no Parsi can live without is eeda (egg). Parsis love egg so much that they often cook their vegetable curry with eggs on top. Among many other Parsi dishes one dish that they love the most is Akuri.
Akuri is a nothing but scrambled eggs cooked with spices, little milk and sometimes with potato (though, not mandatory). While cooking Akuri, eggs remain slightly runny and are never overcooked. Akuri is typically served with pav or bread and is an excellent option for breakfast or brunch.
My kitchen is always stored with eggs and I love scrambled eggs. This is one of the easiest and healthiest breakfast option I opt for almost every alternative day. Today, I thought of doing something different – while my favourite scrambled eggs remain the same, a little Parsi touch took this is another level.
When the incredible taste of Parsi kitchen mixes with protein rich eggs, Akuri is done. Here’s the recipe.
- 4 whole eggs
- 1 potato, finely chopped
- 1 onion, finely chopped
- 2 green chillies, finely chopped
- 10 garlic cloves, finely chopped or grated
- 1/2 tea-spoon cumin seeds (jeera)
- 1/2 tea-spoon chilli powder
- 1/3 tea-spoon turmeric powder (haldi)
- 2-3 pinches black-pepper powder
- 5 table-spoon milk
- 2 table-spoon salted butter (or oil)
- a handful of coriander leaves, chopped
- salt (according to taste)
- Beat the eggs with milk and salt and keep aside.
- Heat butter in a pan and add cumin seeds. Allow them to splutter.
- Add onion, garlic and green chilli and sautè until the onion turns completely translucent.
- Now, add potato, turmeric powder, chilli powder and some more salt salt and mix well. Sprinkle some water, cover the lid and let the potato get cooked on low to medium flame. Cook for 7-10 minutes or until the potato becomes completely soft. Please note that as we are already using salted butter, add salt accordingly.
- Add the beaten eggs and slowly mix with the potato mixture. Lower the flame and keep stirring the mixture.
- Once the eggs are properly cooked (but little soft and runny, not overcooked) add the chopped coriander leaves and mix well.
- Sprinkle black-pepper powder and give it a quick mix. Turn off the flame.
- Your Akuri is ready to be served now.
Serve it with pav or bread. For better taste, toss the pav or bread in little butter and serve hot with Akuri. Healthy and tasty breakfast is must for a healthy lifestyle.
If you like this recipe, do share your feedback by dropping a comment here. You can also tag me on Instagram by using the handle @when_a_bong_cooks.
Happy & healthy eating to you all!