Akuri (Parsi Scrambled Eggs)

I have prepared scrambled eggs before with various chopped vegetables (tomatoes, capsicums, boiled beans & carrots) and spices. While searching for more Parsi dishes, I came across Akuri, a spicy scrambled eggs recipe, a popular Parsi breakfast dish prepared with spices including cumin seeds, black pepper and chopped onion, tomatoes, ginger and garlic. It is served with pav / double roti.

Ingredients:
  • Eggs: 6
  • Milk: 1/4 cup
  • Onions, finely chopped: 4 medium
  • Tomatoes, finely chopped: 2 medium
  • Capsicum, finely chopped: 1 medium
  • Turmeric: 1/2 tsp
  • Garlic cloves, finely chopped: 2
  • Ginger, finely chopped: 1/2"
  • Green chillies, finely chopped: 2
  • Cumin seeds: 1/2 tsp
  • Coriander leaves, finely chopped: 1-2 bunch
  • White oil: 2 tbsp
  • Salt to taste
  • Black pepper powder: 1/2 tsp

Method:

  1. Beat eggs in a bowl, add salt and milk and whisk well.
  2. Heat oil in a frying pan, add chopped onions, saute a little till onions becomes tender and light golden brown.
  3. Add cumin seeds, chopped ginger & garlic, saute a little, add chopped tomatoes & coriander leaves and fry for 2-3 more mins.
  4. Add the beaten eggs, mix well and stir continuously over medium heat till eggs are well cooked and resembles scrambled eggs.
  5. Garnish with sliced capsicum rings, serve hot with buttered bread / rotis.

The dish is somewhat liquid in texture, I dried a bit and it tasted superb with roti. Altough the recipe didn't mention capsicum, I prepared with chopped capsicum. Sending this scrambled eggs to RCI-Parsi Cuisine, guest hosted by Meera of Enjoy Indian Food, event started by Lakshmi.

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