Akuri on Toast with Masala Chai

Instructions

1. 1

   Prepare Egg Mixture & Toast Bread

   • In a medium bowl, lightly whisk the eggs. Do not over-whisk.
   • Stir in the milk (if using), salt, and half of the chopped coriander leaves. Set aside.
   • Toast the bread slices until golden brown and crisp. Keep them warm.
2. 2

   Sauté Aromatics

   • Heat butter in a non-stick skillet or pan over medium heat until it melts and foams.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Cook for another minute until the raw aroma disappears and they are fragrant.
3. 3

   Cook Tomatoes & Spices

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy.
   • Stir in the turmeric powder, red chili powder, and coriander-cumin powder. Cook for 30-60 seconds until the spices are fragrant.
4. 4

   Scramble the Eggs

   • Reduce the heat to low. This is crucial for a creamy texture.
   • Pour the whisked egg mixture into the pan over the tomato-onion base.
   • Let it sit for 10-15 seconds, then begin to stir gently and continuously with a spatula, scraping the bottom and sides of the pan.
   • Cook for 2-3 minutes. Remove the pan from the heat while the eggs are still very moist, soft, and slightly runny. They will continue to cook in the residual heat.
5. 5

   Garnish and Serve

   • Immediately after removing from heat, stir in the remaining chopped coriander leaves.
   • Spoon the hot Akuri generously over the warm toast.
   • Serve immediately for the best texture and flavor.