Mar 1, 2017

Parsi Style Scrambled Eggs (Akuri)

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Scrambled eggs take a spicy twist in this classic dish from the Parsi community of India. Ginger, garlic, green chilis, tomatoes, a hint of cilantro, and a pinch of garam masala make these eggs the ultimate breakfast for dinner. A quick and easy recipe that's ready in twenty minutes.

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Parsi scrambled eggs, akuri, or akoori is one of my favorite dishes to order when we eat out. So when I saw this recipe in Saveur a few years back I had to try making them myself. The Saveur recipe was a little different than what I've tasted in restaurants in India so I've tweaked it a bit. I've added ginger, turmeric, and garam masala because that's what I've tasted in restaurants here. The turmeric gives the eggs a brilliant color while the ginger and garam masala gives them a bit more Indian pep. I usually use a little milk in the recipe rather than cream simply because I rarely have cream on hand. Whether you choose to enjoy these Parsi scrambled eggs atop buttered toast with orange juice in the continental manner or with rice and rotis in the subcontinental way I'm sure you'll love'em!

Ingredients:
4 eggs
3 TBS cooking oil or ghee
1/2 C onion, finely diced
2 tsp ginger/adrak paste
2 tsp garlic/lahsun paste
2-3 green chilis, finely chopped (omit for less heat)
1 tomato, finely diced
1/4 tsp garam masala or ground black pepper
1/4 tsp turmeric/haldi powder
2 TBS milk or cream
2 TBS cilantro/dhania leaves, chopped coarsely
optional for garnish- 2 TBS chopped cilantro/dhania leaves

Here's what to do:
1) Heat oil or ghee with one tesaspoon salt in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent. Add ginger, garlic, chiles, and tomatoes. Cook until tomatoes soften, about 5-6 minutes.

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2) While onion mixture is cooking mix eggs, garam masala or black pepper, turmeric, milk or cream, and chopped cilantro together until thoroughly mixed. (Sometimes I cheat a little and run this through the mixie.) 
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3) Add egg mixture to fried onion and tomato mixture in skillet with a half teaspoonful of salt. Mix well. 

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4) Stir and cook egg mixture until set into soft curds, about 6 minutes. Transfer eggs to a platter. Garnish with cilantro sprinkled over eggs and serve hot with toast, rice, or as a fiiling for a kati roll or breakfast burrito.
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Helpful Hints:
For breakfast on-the-go or a tea time treat we like to roll Parsi scrambled eggs in a roti with a dollop of chutney. This is sort of like the street food called a kati roll in Kolkata, a frankie in Mumbai, or a breakfast burrito in the United States.

9 comments:

  1. My favourite! The dish we ate in Mumbai had green mangoes in it, not something we can find at an affordable price here in the UK. I wonder if I could use amchoor powder instead?
    Sadly I'll have to wait to make it. We're off eggs at the moment. There's an outbreak of avian flu in Europe and all the English free range egg farmers have had to keep their hens inside for the last three months. Although the government have allowed them to keep their free range status I wouldn't feel right eating the eggs. xxx

    ReplyDelete
    Replies
    1. Hi Vix,
      I've had them with with green mango at a fancy restaurant in Delhi too. I've not tried these with amchur so I can't say.
      We've had an outbreak of Bird flu here too. 300 chickens and 40 ducks had to be exterminated. Hopefully it won't get so bad like a few years ago when the Health Dept. came around and confiscated everyone's poultry. xox

      Delete
  2. Fantastic tasty scrambled eggs. I have heard that Parsis are very fond of eggs and try to use them frequently in their dishes.

    Apple

    ReplyDelete
    Replies
    1. Thank you, Apple!
      Parsis do indeed have a lot of great egg dishes.

      Delete
  3. I love kathi rolls and frankies. The first time I made them I used bought roti, but this week I made them. Think I'll go back to buying them; my rotis suck! And then I can fill them with something like thi. It looks delicious.

    ReplyDelete
    Replies
    1. Hi Mim,
      Kati rolls are just catching on as street food here in Nepal.
      Meh, I HATE making rotis & the store bought ones taste great so I just buy them!

      Delete
  4. The rolls have been very popular in Delhi too in all its different forms egg, paneer, chicken and mutton.

    Talking about eggs and rotis, there is a delicious combination of eggs and paratha called Mughlai Paratha. Fantastic festive food on gorge on.

    http://saffronstreaks.com/recipes/mughlai-paratha-minced-meat-stuffed-paratha-from-kolkata/

    Apple

    ReplyDelete
    Replies
    1. Apple,
      Are you advertising another food blog on my food blog? Harumph!

      I had a Mughlai paratha at the Trident Hilton in Delhi once. Delicious but enough calories for a week!

      Delete
  5. That looks so good to go as a roll into parathas... I love scrambled eggs with normal onion tomato masala with just salt and pepper, and am wondering how flavorful this would be too... Awesome!

    ReplyDelete

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