Akuri – Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

July 23, 2019
Recipe
Ingredients
4 eggs
1 onion chopped very fine
1 finely chopped tomatoes
1/4 cup fresh Coriander (kothmir) chopped (optional)
1  green chili finely chopped
2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste
1/2 tsp of turmeric (haldi)
1/2 tsp each Coriander and Cumin Powder (dhanajeeru)
1/2 tsp Red chili powder
Salt to taste
Method
Fry onion till pinkish brown, add tomatoes.
Stir well and see that tomatoes are tender
Next add the ginger & garlic paste.
Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.
Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.
Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.
BREAKFAST: Spicy Scrambled Eggs – Akuri
https://youtu.be/JNNaMWJH7s0

My daughter Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother’s! (yes, the pot/pan makes a difference). Akuri is basically scrambled eggs.

Akuri is basically scrambled eggs. You can have it for breakfast. Serve it with Rotli or toasted bread.

  • The way you make each dish changes based on the method and process used in cooking the eggs.

  • Ingredients  change the flavor of the spicy scrambled egg dish.

  • You can make it spicy, sweet and savory as in Bharuchi Akuri with dry fruits.

  • You can use akuri as a filling as in Akuri Pattice or simply rolled up in a Burrito, Rotli or Taco.

  • You can use it as a filling as in a sandwich (2 slices of buttered bread with akuri and grilled).

  • Watch Video

 

 

 

Recipe

Ingredients

  • 4 eggs

  • 1 onion chopped very fine

  • 1 finely chopped tomatoes

  • 1/4 cup fresh Coriander (kothmir) chopped (optional)

  • 1  green chili finely chopped

  • 2 tsp pieces of fresh finely chopped garlic and ginger or ginger-garlic paste

  • 1/2 tsp of turmeric (haldi)

  • 1/2 tsp each Coriander and Cumin Powder (dhanajeeru)

  • 1/2 tsp Red chili powder

  • Salt to taste

  • 1 tbsp Ghee or butter 

     

Method

  1. Fry onion till pinkish brown, add tomatoes.

  2. Stir well and see that tomatoes are tender

  3. Next add the ginger & garlic paste.

  4. Stir well then add all the dry powder spices. Saute until the oil comes up than lower heat to lowest possible.

  5. Beat eggs with a fork in a new bowl. Beat till frothy. Now add beaten eggs to the pan  and stir cooked to the consistency of scrambled eggs.

Serve to the egg consistency you desire. I like it runny and soft, some like it well-cooked and hard.

Great for diabetics and protein rich diets. 

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