Akuriઅકૂરી

Name: Akuri
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Parsi
Ingredients: 4 large eggs; 2 tbsp ghee or unsalted butter; 1 medium onion, finely chopped; 1 medium tomato, finely chopped; 2 green chilies, finely chopped; 1 tsp ginger, freshly grated; ¼ tsp turmeric powder (Haldi); to taste salt; 2 tbsp fresh coriander (Kothmir), chopped; 1 tsp fresh lime juice

⏱ Prep 5m🍳 Cook 12m🍽 Serves 2🌿 Vegetarian

Video: Cookd (YouTube)

The definitive Parsi breakfast — silky, barely-set scrambled eggs with onion, tomato, green chili and fresh herbs. The secret is low heat and patience: pull the eggs off the fire while they still look slightly underdone. They finish cooking in the pan and arrive at the table impossibly soft, best scooped up with buttered pav.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪eggs4 large
▪ghee or unsalted butter2 tbsp
▪onion, finely chopped1 medium
▪tomato, finely chopped1 medium
▪green chilies, finely chopped2
▪ginger, freshly grated1 tsp
▪turmeric powder (Haldi)¼ tsp
▪saltto taste
▪fresh coriander (Kothmir), chopped2 tbsp
▪fresh lime juice1 tsp

🌍 Cooking abroad? Substitutions

Pav (soft Indian dinner rolls) can be replaced with brioche rolls or any soft white sandwich bread — the sweetness of the bread balances the spiced eggs beautifully.
Ghee gives the richest flavour; unsalted butter is the best substitute. A neutral oil works in a pinch but loses the characteristic richness.
Fresh curry leaves, while not traditional in every Akuri recipe, are wonderful here if you can find them at a South Asian grocery — fry them in the ghee before adding onion for an extra dimension.

Method

1Beat the eggs with a pinch of salt just until the yolk and white are combined — do not over-beat.
2Melt ghee in a heavy-bottomed pan over medium heat. Add onion and cook, stirring, until soft and translucent, about 5 minutes.
3Add green chili and grated ginger; stir for 1 minute until fragrant.
4Add tomato and turmeric. Cook, stirring occasionally, until the tomato softens and the mixture looks jammy, about 3-4 minutes.
5Reduce heat to the lowest setting. Pour in the beaten eggs.
6Stir gently and continuously with a heatproof spatula, folding from the edges inward. The eggs should set very slowly.
7When the eggs are just barely set — still slightly glossy and looking underdone — remove from heat immediately. Finish with fresh coriander and lime juice, and serve at once with buttered pav or toast.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.