Parsi Akuri with Butter Toast

Instructions

1. 1

   In a medium bowl, lightly whisk the eggs, milk, and salt together. Be careful not to over-whisk; the mixture should be just combined with some streaks of yolk and white still visible. Set aside.

2. 2

   Heat ghee in a non-stick skillet or pan over medium heat. Once warm, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent, but not browned.

3. 3

   Add the ginger paste, garlic paste, and green chillies to the pan. Sauté for about 1 minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes and cook for 4-5 minutes, until they soften and turn mushy. Add the turmeric powder, red chilli powder, and cumin powder. Mix well and cook the masala for another 2 minutes until the spices are fragrant and oil begins to separate from the mixture.

5. 5

   Reduce the heat to the lowest setting. Pour the whisked egg mixture into the pan. Let it sit for 20-30 seconds without stirring to allow the bottom to set slightly.

6. 6

   Using a spatula, gently fold and scrape the eggs from the bottom and sides of the pan. Continue to cook for 2-3 minutes, stirring gently and continuously, until the eggs are soft, creamy, and slightly runny. Immediately remove the pan from the heat to prevent overcooking.

7. 7

   Stir in the garam masala and half of the chopped coriander leaves. Serve the Akuri immediately, garnished with the remaining coriander leaves, alongside buttered toast or pav.