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A delightful fusion where the creamy, soft texture of Parsi Akuri meets the bold, earthy spices of Rajasthan. This spicy and savory scrambled egg dish is a fantastic way to start your day with a kick.
For 4 servings
In a medium bowl, gently whisk the eggs, milk, and salt. Be careful not to over-whisk; the mixture should be just combined, not frothy. Set aside.
Heat ghee in a non-stick skillet or pan over medium-low heat. Once the ghee is warm, add the hing and let it sizzle for about 10 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and finely chopped green chilies. Cook for about 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and pulpy. Use your spatula to mash them slightly.
Add the spice powders: turmeric, Kashmiri red chili, coriander, and cumin. Mix everything well and cook the masala for 1-2 minutes until it becomes fragrant and you see the ghee separating at the edges.
CRITICAL STEP: Reduce the heat to the lowest possible setting. Pour the whisked egg mixture into the pan over the masala.
Let the eggs sit for 10-15 seconds, then begin to stir gently and continuously with a silicone spatula. Scrape the bottom and sides of the pan to form soft, creamy curds. This process should take 2-3 minutes. The goal is a moist, slightly runny consistency.
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A delightful fusion where the creamy, soft texture of Parsi Akuri meets the bold, earthy spices of Rajasthan. This spicy and savory scrambled egg dish is a fantastic way to start your day with a kick.
This fusion recipe takes 25 minutes to prepare and yields 4 servings. At 263.6 calories per serving with 15.12g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Just before the eggs are fully cooked to your liking, turn off the heat. The residual heat will finish the cooking. Immediately stir in the amchur powder and garam masala.
Garnish with fresh coriander leaves and serve immediately with toasted pav, buttered bread, or soft rotis.
Replace eggs with crumbled firm tofu and use a plant-based milk like oat or soy milk. Sauté the tofu with the masala until well-coated.
Add 1/2 cup of finely chopped bell peppers (capsicum) or mushrooms along with the onions for extra nutrition and texture.
Stir in 1/4 cup of grated cheddar or Amul cheese at the very end, just after turning off the heat, for a gooey, indulgent twist.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Spices like turmeric (containing curcumin) and garlic have powerful antioxidant and anti-inflammatory properties, which help combat oxidative stress in the body.
The combination of protein from eggs and healthy fats from ghee provides a sustained release of energy, making this an excellent breakfast to keep you full and energized throughout the morning.
Akuri is the Parsi version of scrambled eggs. It's cooked on very low heat with continuous stirring, resulting in a much creamier, softer, and slightly runny texture. It's also typically spiced with onions, tomatoes, ginger, garlic, and chilies, unlike simpler Western-style scrambled eggs.
It is highly recommended to serve Akuri immediately after cooking. As it cools, the eggs continue to cook and firm up, losing their signature creamy texture. Reheating can make them rubbery.
Yes, it can be part of a healthy diet. It's rich in protein from eggs, which is essential for muscle repair and satiety. The spices like turmeric offer anti-inflammatory benefits. However, it contains ghee, so it should be consumed in moderation as part of a balanced diet.
A single serving of this Akuri (approximately 1 cup or 175g) contains around 280-320 calories, depending on the exact size of the eggs and amount of ghee used.
Yes, you can use a neutral oil like sunflower or canola oil. However, ghee adds a distinct nutty aroma and richness that is traditional and enhances the flavor of the Rajasthani spices.