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DISH NAME : AKOORI / PARSI SCRAMBLED EGG
Preparation Time : 10 minutes
Cooking Time : 15 minutes
Description
Akoori is Parsi style scrambled eggs. Parsis are members of the Zoroastrian communities found in India. They are originally from Persia (Iran). In India, they are mainly concentrated in Mumbai.
Note
1) Adding milk or cream gives a nice creaminess to akoori.
2) Do not over cook eggs.
| Quantity | Name | |
|---|---|---|
| AKOORI | ||
| 4 No.s | Eggs | |
| 2 Tbsp. | Milk / cream | |
| 2 Tsp. | Greeen chillies,chopped | |
| 1 Cup | Onion chopped finely | |
| 1 Cup | Tomato chopped finely | |
| 2 Tsp. | Ginger chopped fine | |
| 0.25 Tsp. | Turmeric powder | |
| 1 Tsp. | Chilli powder | |
| 2 Tbsp. | Corriander leaves chopped fine | |
| 1 Tsp. | Cumin seeds | |
| Salt to taste | ||
| 2 Tbsp. | Ghee/ butter | |
Method
1) Heat ghee/ butter. Splutter cumin seeds.
2) Add onion, ginger and green chillies to the butter and fry till onions are cooked till soft.
3) Add turmeric and chilli powder. Fry.
4) Now add tomatoes and cook till done.
5) Add salt to taste.
6) Beat eggs with milk and salt. Add the eggs to the tomato mixture.
7) Keep stirring to scramble the eggs. Do not over cook eggs. Once done remove from fire .
8) Garnish with corriander leaves.
Serving Suggestions
Serve warm on warm buttered toast.