By Devi Poojari
June 9, 2024
A flavoursome yet easy preparation of scrambled eggs, the Parsi-style akuri is a popular breakfast or brunch option, which allows for a slow start in the kitchen. Pair it with toast or warm rotis for the perfect weekend meal.
6 large eggs 1 onion, finely chopped 3-4 green chilies, finely chopped 2 medium tomatoes, finely chopped 1 tablespoon ginger-garlic mince 2 tablespoons chopped coriander leaves 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon cumin powder Salt and pepper, to taste 2 tablespoons ghee 1 cube cheese, grated
Heat the ghee in a pan and sauté the onions until translucent.
Add the minced ginger-garlic and cook for a minute before adding the tomatoes.
Season lightly with salt and allow the tomatoes to turn slightly mushy while you whisk the eggs.
Add the spice powders and mix well before pouring the egg mixture into the pan.
Using a spatula, cook the eggs over medium heat, breaking it up as you go.
Adjust seasoning if needed and sprinkle chopped coriander, cheese before serving hot.