The authentic Parsi Akuri Recipe
When in doubt, break an eedu (egg) on it, is the Parsi motto of cooking. Anything and everything can be made with an egg. Popular among Parsis is the Parsi Pora (omelet) Salli per Eedu (potato crisps topped with egg & spices) and of course Parsi Akuri (the masala scrambled egg dish). Eggs can be consumed for breakfast lunch or dinner. If you ever visit a Parsi baug, you will always get a whiff of eggs being fried or cooked up in some form or the other.Thats how much a Parsi loves his eggs.
Let’s try the Akuri today which is my favorite dish to cook up for a Sunday breakfast at home.
I always make a large portion, hence sharing a recipe with six eggs. However, you can alter the ingredients of the Parsi Akuri Recipe accordingly.
- 6 Eggs
- 2 medium-size onions
- 1 tbsp Milk/ Malai (optional)
- 2 chilies
- 2 tomatoes
- 1 tbsp tomato ketchup
- 1/2 teaspoon of turmeric powder/Haldi
- 1 tsp red chilly powder
- salt and pepper
- 1 tbsp oil, ghee or butter
- 2 cubes of cheese
- Coriander leaves
Method of Parsi Akuri Recipe
- Finely chop the onions, chilies, tomatoes and coriander leaves.
- Break the eggs in a bowl and beat well with a fork.
- In a shallow frying pan, heat oil, butter or ghee. Add the onions. Cook till translucent, add the green chilly and tomatoes.
- Add the spice powders now. Stir fry till the tomatoes get soft and mushy. Add the ketchup in.
- Now add the beaten eggs, salt, and pepper. Stir the mixture on slow fire. The eggs will start to cook. Keep on stirring. Otherwise, the eggs will start sticking to the bottom of the pan.
- If the egg is sticking to the pan then add 1-2 tsp of oil or butter.
- Cook the eggs till almost firm, remove from the pan. Garnish with coriander leaves and grated cheese.
- Akuri is best enjoyed with buttered toast, bun maska, ketchup, and Masala chai.
- You can try a variation of Akuri with fresh green garlic for added flavor.
Turn off the gas when the eggs are in a semi solid lose state. Eggs cook further more after the fire is turned off. otherwise you will get a very hard akuri. And that is not an akuri, it becomes a bhurji.
I personally enjoy creating this dish and see my dear ones relish it. Do try making Akuri and leave your comments and feedback in the section below.
Happy cooking 🙂
Happy eating 🙂