June 30, 2014

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


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

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.

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

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(haldi)
  • 1/2 tsp each Coriander and(dhanajeeru)
  • 1/2 tsp
  • Salt to taste

Method 1. Fry onion till pinkish brown, add tomatoes. 3. Stir well and see that tomatoes are tender then 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.

 

4 thoughts on “Traditional Parsi Akuri made the old fashioned way and with the old fashioned taste!

Comments

%d bloggers like this: