Name: Akoori - Parsi Style Scrambled Eggs recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: 3 eggs; 2 tsp cumin seeds (jeera); 1 tsp red chili powder; 1 tsp Turmeric Powder (optional); Salt to taste; 4 tbsp milk; 2 Onions – finely chopped; 1 Tomato – finely chopped; 3 tbsp coriander leaves – finely chopped; 2 tbsp Olive Oil (may use 1 tbsp oil and ghee for a richer taste); 1 tsp Ginger-garlic paste; 1 green chili – finely minced

ABOUT Akoori - Parsi Style Scrambled Eggs RECIPE

Eggs being counted in as “vegetarian” by some people and “nutritious” and “a must” by doctors has started a revolution wherein the groups which abstain from eating meat, fish or sea food have started adapting to the changing scenario related to food habits. Almost in every society we find eggs as having a lot of importance especially when it comes to flavorful meals. In original taste they are bland and almost always adapt to any flavoring and seasoning. The recipe below is based on the same principles but with a lot of spice and taste. It is the Parsi version of scrambled eggs. Parsis have created a niche in the cuisine of India with their delicious and flavorful preparations. This recipe is no exception!

Ingredients Serving: 3

3 eggs
2 tsp cumin seeds (jeera)
1 tsp red chili powder
1 tsp Turmeric Powder (optional)
Salt to taste
4 tbsp milk
2 Onions – finely chopped
1 Tomato – finely chopped
3 tbsp coriander leaves – finely chopped
2 tbsp Olive Oil (may use 1 tbsp oil and ghee for a richer taste)
1 tsp Ginger-garlic paste
1 green chili – finely minced

Instructions

Break the eggs in a bowl, add salt and whisk until fluffy. Add the milk and whisk again. Keep aside.
Heat Oil (and Ghee if using) in a non stick pan and add cumin seeds. Fry till brown and add the minced chilies. Fry on low heat till the chillies turn a light green and add ginger-garlic paste.
Fry till the paste stops spluttering but be careful not to burn.
Add the onions and saute till the Onions are translucent and add tomatoes. Sprinkle some salt on top and mix again. Cover and cook till the tomatoes are soft and mashed. Add the red chili and turmeric powders and mix well.
Now pour the whisked eggs uniformly on the onion-tomato mix and reduce the heat to medium low. Start mixing the eggs into the onion-tomato mixture with a flat spoon or spatula.
You will see the eggs slowly getting cooked and amalgamating with the pan ingredients. Cook till the eggs are done but still have a little moisture in them. Add the chopped coriander leaves and mix well.
Serve hot with toasted and buttered bread slices.This can also be had with rotis, parathas or breakfast rolls.
Simple everyday ingredients make a dish of eggs so special!

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