The perrfect start to a perfect Sunday- an egg-citing recipe that brings out the naturally creaminess of the mildly spiced soft n flavourful scrambled eggs. Also, for those who aren’t too fond of the flavour / odour of cooked eggs, this is a great way to mask the flavour & odour with the awesome onion-tomato-fresh coriander to fool your palate.
Parsi Akuri is a lipsmacking smooth, silkier version of regular scrambled eggs with a little bit of homemade tomato salsa for extra flavour, tang & zing ensuring you get your daily dose of protein, but with loads of flavour to boot! Have it as a complete meal for lunch or dinner too as we often do! This recipe can also be replicated using tofu / cottage cheese or paneer for those who do not eat eggs, but want a protein fix all the same.
While eggs are one of the most popular forms of boosting your protein intake, the status and importance of eggs in a Parsi household is seen to be believed! Having completed my entire schooling in a Parsi-run school with Parsi schoolmates & being surrounded by Parsi family friends right through my formative years, people often mistook me for a Parsi girl myself, what with my sharp nose & the strong Parsi accent to my English & Gujarati then!! Little wonder then, that I actually married a man who is part Parsi too!!
Eggs are broken on the top of various stir fried vegetables such as okra, potato, tomato or even curried pulses and cooked on top of them, with great joy!
Most importantly do remember to cook the eggs on a low flame & take the pan off the heat while still slightly runny & wet, cause the eggs continue to cook in the residual heat of the pan. If the eggs dry up & harden, it would be known as Egg Bhurji.
Sure to make your Sunday egg-ceptional!! After all, they say you are what you eat, don’t they?!
Recipe for Parsi Akuri – Creamy Curried Scrambled Eggs
Ingredients (Serves 4 persons)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- A handful of fresh coriander leaves, chopped
- 8 eggs
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon whole cumin seeds for tempering
- 2 tablespoons oil
- 1 inch ginger, finely chopped
- 3 – 4 cloves garlic, finely chopped
- Optional: 1 – 2 green chillies, finely chopped or as per your taste
- ½ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chilli powder
- ¼ teaspoon salt (to taste)
- Optional: 2 tablespoons milk
- Lightly beat the eggs in a bowl and set aside.
- Heat the oil in a heavy bottom saucepan / frying pan / kadhai. Add the cumin seeds and allow them to splutter, while stirring.
- Add the onions and sauté 2- 3 minutes until translucent.
- Add the chopped ginger, garlic and green chillies and sauté on medium flame for 2 minutes until the raw smell disappears.
- Add the chopped tomatoes, half of the fresh coriander leaves, salt and spice powders and sauté well for 2 minutes, mashing the tomatoes with the back of your spoon as you go.
- Cover with a lid and cook for 2 minutes on a low flame until the tomatoes are mushy and well cooked.
- Gently stir in the beaten eggs, and the milk (for added creaminess if you have no dairy issues).
- Stir continuously on a low to medium flame in quick clockwise motions as shown in the video.
- Turn off the flame while the eggs are still slightly wet and runny, as shown in video, as the eggs will continue to cook in the residual heat of the pan.
- Transfer to serving dish and garnish with the remaining coriander leaves.
- Serve hot with bread or rotis.
Making of Parsi Akuri
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