Akoori on Toast
The Parsis landed on Indian soil nearly 3000 years ago and along with their myriad of unique traditions they brought, very graciously, Akoori. This humble scrambled egg is believed to be the original egg bhurji from which the trend spread across the country. Akoori is alive and well today in countless forms. Here we bring you the real thing.
Serves: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes approx.
- Chopping board
- Frying Pan
- Eggs - 6 large
- Onions - 2 finely chopped
- Tomatoes - 2 finely chopped
- Green Chillies - 3 finely chopped
- Garlic - 3 cloves finely chopped
- Ginger - ½ inch finely chopped
- Coriander - small bunch finely chopped
- Ghee - 1 tbsp
- Turmeric powder - ½ tsp
- Red Chilli powder - 1 tsp
- Garam masala - ¼ tsp
- Salt - 1 tsp or to taste
- Break the eggs into a bowl and whisk them well. Keep them aside.
- Heat a pan on medium heat and drop in a dollop of ghee.
- When it melts add in the garlic, ginger and green chillies and fry until they get aromatic.
- The add in the chopped onions and fry until they get soft and transluscent.
- Then add the chopped tomatoes and cook till they are soft and tender and the ghee begins to separate from the mix.
- Now add the dry powders and the salt.
- Give this a good mix. Turn the heat down and add the eggs, all the while stirring them in so the masala mixes in through the eggs evenly.
- Continue to cook this egg mixture until it becomes a semi-soft scramble. Do not overcook unless you prefer your eggs dry.
Top this with the chopped coriander and serve hot with buttered, golden, toast.