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A delightful Parsi specialty of creamy, soft-scrambled eggs cooked with onions, tomatoes, and a fragrant blend of spices. This beloved breakfast dish is traditionally served warm with toasted bread or pav for a hearty start to the day.
For 4 servings
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.
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.
Add the ginger paste, garlic paste, and green chillies to the pan. Sauté for about 1 minute until the raw aroma disappears.
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.
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.
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.
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.
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A delightful Parsi specialty of creamy, soft-scrambled eggs cooked with onions, tomatoes, and a fragrant blend of spices. This beloved breakfast dish is traditionally served warm with toasted bread or pav for a hearty start to the day.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 252.2 calories per serving with 14.62g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
For an even richer and creamier texture, substitute the milk with 2-3 tablespoons of fresh cream (malai).
Incorporate 1/4 cup of finely chopped potatoes (parboiled) or green peas along with the tomatoes for added texture and nutrition.
For a milder version, deseed the green chillies or reduce the amount of red chilli powder. For a spicier kick, add a pinch of black pepper powder at the end.
Garnish with 'Sali' (crispy fried potato straws) for a traditional Parsi touch and a delightful crunch.
Eggs are a complete protein source, providing all the essential amino acids needed for muscle repair, growth, and overall body function.
Cooked tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric provide curcumin, which also has strong antioxidant properties.
Ingredients like turmeric (containing curcumin) and ginger (containing gingerol) are known for their natural anti-inflammatory effects, which can help reduce inflammation in the body.
The combination of protein from eggs and healthy fats from ghee provides a sustained release of energy, making it an ideal breakfast to start your day.
The main difference lies in the texture and cooking method. Akuri is cooked gently on low heat, resulting in a soft, creamy, and slightly runny consistency. Egg Bhurji is typically cooked on higher heat until the eggs are well-cooked and have a drier, more scrambled texture.
One serving of Parsi Akuri (approximately 190g) contains around 250-300 calories. The exact count can vary based on the amount of ghee used and the size of the eggs.
Yes, Parsi Akuri can be a healthy dish. It is rich in protein from eggs, which is essential for muscle health. It also contains beneficial compounds from spices like turmeric and ginger. To make it healthier, you can control the amount of ghee and salt used.
Yes, you can make Akuri without milk. The milk adds to the creaminess, but omitting it will still result in a delicious dish. You can also use a splash of water or fresh cream as a substitute.
The key is to cook on low heat and to remove the pan from the stove while the eggs are still slightly undercooked and glossy. The residual heat will finish the cooking process, ensuring a soft and creamy texture.
Traditionally, Akuri is served with soft, buttered pav (Indian bread rolls) or simple white bread toast. However, it also pairs wonderfully with whole wheat toast, rotis, or parathas.