Name: Parsi Akuri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 Egg, whisked lightly; 1 Onion, finely chopped; 1 Tomato, finely chopped, deseeded; 2 Green Chili Pepper, finely chopped; 1 tsp Ginger-Garlic Paste; 3 tbsp Coriander Leaves, finely chopped, generous amount; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ½ tsp Ground Cumin; ¼ tsp Garam Masala; 2 tbsp Butter, essential for soft texture; ½ tsp Salt, to taste

20 mintotal

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Melt the butter in a non-stick pan on medium-low heat. Do not let the butter brown.
Add the finely chopped onions and sauté until they are soft and translucent. Do not brown them.
Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute.
1 min
Add the tomatoes, turmeric, red chilli powder, cumin powder, and garam masala. Cook for 2-3 minutes until tomatoes soften.
2–3 min
Add the fresh coriander and salt. Mix well.
Turn the heat down to the absolute lowest setting. Pour in the lightly whisked eggs.
Using a spatula, constantly and gently fold the eggs from the edges towards the center. Keep the eggs moving.
Turn off the heat BEFORE the eggs are fully cooked (they should look slightly runny and wet). The residual heat of the pan will finish cooking them.
Serve immediately.

How to tell it's done

Luxuriously soft, wet, and buttery scrambled eggs heavily speckled with green herbs and sweet onion.

Nutrition

Per serving, from 2 servings.

271kcal

Where the calories come from

Protein12.8 g18%
Carbohydrate10.1 g15%
Fat20.3 g67%

Sugars: 4.7 g
Saturated fat: 10.1 g
Fibre: 2.1 g
Sodium: 806 mg
Potassium: 412 mg
Calcium: 82 mg
Iron: 2.5 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Akuri is NOT Bhurji. It must be runny, soft, and custard-like. Removing it from the heat while it still looks slightly undercooked is the absolute secret.

What to serve it with

Serve piled high on buttered, heavily toasted Pav or crusty white bread, alongside Irani Chai.

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