Parsi Akuri (Spiced Soft Scrambled Eggs)

The Parsi community of Mumbai loves eggs – 'eggs on everything'. Akuri is their scrambled egg: cooked very slowly so it stays almost runny and creamy, unlike the firmer anda bhurji.

Eat it on buttered toast or with soft rolls (pav) for breakfast.

• Serves 2
• Prep 5 min
• Cook 10 min
• gluten-free · Mild
• Famous in Maharashtra (Parsi, Mumbai)

Ingredients

• 5 eggs
• 2 tbsp milk or cream
• 1½ tbsp butter or ghee
• 1 small onion, finely chopped
• 1 tsp grated ginger
• 1–2 green chillies, finely chopped
• 1 small tomato, finely chopped (seeds removed)
• ¼ tsp turmeric
• ¼ tsp cumin powder
• ½ tsp Kashmiri chilli powder
• Salt
• 2 tbsp chopped coriander

Method

1. Whisk the eggs with the milk and a pinch of salt.
2. Melt the butter and cook onion, ginger and green chilli on low heat until soft, 4 minutes.
3. Add tomato and the spices and cook 2 minutes.
4. Turn the heat to the lowest setting, pour in the eggs and stir slowly and constantly. Take off the heat while still soft and creamy – about 2–3 minutes.
5. Stir in the coriander and serve at once.

Tip: Low heat and patience – akuri should be creamy, never dry.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.