Parsi akuri
Parsi akuri, from above
Non vegEggMaharashtra

Parsi akuri

Spiced scrambled eggs, taken off the heat while still soft. Parsis have strong egg opinions.

15 minTime
21 gProtein each
mediumSpice
Eggs, the Parsi way3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
470kcalsame
21 gproteinsame
4 gfibresame
15minutessame

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg4
Milk2 tbsp
Butter1½ tbsp, or ghee
Onion1 small, finely chopped
Ginger1.5 cm, grated
Green chilli1 to 2, chopped
Tomato1 small, chopped
Turmeric (ground turmeric)a pinch
Red chilli powder (indian red chili powder)¼ tsp
Cumin powder (ground cumin)¼ tsp
Saltto taste
Coriander leaves (cilantro)a handful, chopped
Pav (soft bread rolls, soft dinner rolls)4 pav, buttered and toasted

Method

4 steps
  1. 1Whisk the eggs with the milk and a pinch of salt.
  2. 2Melt the butter, cook the onion until soft and translucent, then add the ginger and chilli, then the tomato, turmeric, chilli powder and cumin.
  3. 3Turn the heat to low, pour in the eggs and stir slowly with a spatula, folding from the edges.
  4. 4Stir in the coriander and serve right away with hot buttered pav.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Parsi akuri: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Batatyachi bhaji20 min
A little snack Dahi puri25 min
To drink Kokum sharbat25 min
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