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September 13, 2018
Akuri – Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!
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.
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)
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
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.
Great for diabetics and protein rich diets
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