A smooth, spicy and fluffy scrambled eggs recipe from Parsi cuisine
Simply put, Akuri is a dish of spicy scrambled eggs in the Parsi cuisine (egg bhurji). India's Parsi community is well renowned for their passion for food. Their culinary approach is likewise highly diverse, and some of their recipes are extremely unique. Akuri is one of Parsi cuisine's hallmark egg recipes. Although it is essentially scrambled eggs with onions and spices, akuri is a little runnier, creamier, and softer than conventional egg bhurji. Although akuri and egg bhurji use essentially identical ingredients, they have different textures. In contrast to the soft, somewhat undercooked, and runny eggs in Akuri, the eggs in egg bhurji are cooked to perfection. In most Parsi restaurants, one can order akuri, which is typically served with pav or grilled bread. It takes about ten minutes to put together and just requires basic ingredients.
Made using eggs, onions, garlic and coriander leaves, this primary dish recipe can be relished for lunch as well as for dinner. This recipe can be turned into a filling supper by serving it with bread or chapati. This easy recipe is perfect for kitty parties, potlucks, picnics, and game evenings and will undoubtedly wow everyone with its delectable flavour. The combination of soft eggs and crunchy vegetables tantalises your taste senses with savoury flavours that makes you want more. Prepare this simple meal for your loved ones during the weekend and enjoy its delectable taste!
6 large Eggs
2 tablespoons vegetable Oil or Butter
½ teaspoon Cumin seeds
¼ cup chopped Onions
2 teaspoons chopped Garlic
1 teaspoon finely chopped green Chilies
¼ teaspoon Turmeric powder
2 tablespoons Milk or heavy Cream for creamier akuri
½ teaspoon Salt or to taste
2 tablespoons finely chopped Cilantro coriander
Using a wire whisk, crack eggs into a mixing basin and whisk them thoroughly. Place them aside. The more you beat the eggs, more fluffier and softer the akuri will be. In a pan, heat vegetable oil over medium-low heat. When the oil is hot, add the cumin seeds and wait for them to crackle for 4-5 seconds. Add the onions and cook them until they start to brown slightly, while frying, stir occasionally. As soon as the onions are beautifully caramelised, add the garlic and green chilies. If you enjoy tomatoes with your eggs, add 1/4 cup of coarsely diced tomatoes now and simmer for an additional 2-3 minutes. Add the turmeric powder and stir for one to two seconds. Then turn the heat down to low and add the milk, salt, and whisked eggs to the pan. Continue scrambling the eggs with a spatula until they are just just set. As you scramble, keep scraping the pan's bottom and sides. The eggs should have a soft, creamy, and somewhat runny texture. If the eggs are scrambling too quickly, you can keep taking the pan off the heat. Remember that the residual heat will cause the eggs to continue frying, so take the pan off the fire as soon as they are just starting to set, eggs should never be overcooked. Serve hot over toasted pav or bread and garnish with chopped cilantro (coriander).