Akuri

Scrambled eggs are a breakfast favourite the world over. Anywhere one goes, they’re treated with the dish on every menu and in every buffet. Given its widespread popularity it's understood that every culture would adapt it to suit their tastes and traditions. Akuri is one such adaptation of the scrambled eggs, made by the Parsi community in India.

It’s essentially a spicy scrambled egg, complemented by onions, tomatoes, green chillies, garlic, butter, salt, and coriander for garnish. Even with all these additions, one must take care to ensure that the eggs aren’t overcooked, and are still loose and a little runny. It’s served with pav or rotis and isn't restricted only to breakfast, but can be eaten at any time during the day.

There are also two variations to the traditional Akuri. There’s the Bharuchi Akuri, which is made in ghee with green chillies and crispy, fried onions. Instead of spices, the dish uses dry fruits like raisins and nuts. The other is the Bafela Eeda Ni Akuri, which is made from boiled eggs. After being hard boiled, the eggs are chopped into four pieces and set aside. Then diced potato and onion is fried in ghee until golden brown. A chutney consisting of chillies, coriander, raw mango, mint, garlic, cumin, fennel, salt, and sugar is added to the mix. Then the boiled eggs are added and mixed gently enough that the yellows don't separate. The pan is then covered and left to cook for a while longer. It is then served with a crispy pav.

Besides eating it with pav or roti, the versatile eggs can also be turned into a pattice, rolled into a wrap or burrito, or stuffed into a sandwich.