Akuri -When East meets West in a pan   

Akuri, is a Parsi dish made of eggs. It’s really an East meets West, English scrambled eggs meets Indian Bhurji or a breakfast delayed into lunch sort of dish. While it is distinctly different from what an Indian would consider a very bland egg preparation, the spices makes this an all time comfort food. Clearly the Akuri is different from a Bhurji which is often cooked by many as if they had to kill possible Salmonella in the eggs. The Akuri is somewhere between a scrambled egg and a Bhurji, runny but not entirely.

For this dish, which has some non traditional ingredients, I have used

Eggs – six
Onions – two large minced
Tomatoes – two large finely chopped
Capsicum – one chopped finely
Chillies – two or three depending on the heat factor
Ginger and garlic paste – one teaspoon
Curry leaves – two sprigs
Cumin powder – one teaspoon
Coriander powder- one teaspoon
Chilli powder – half teaspoon
Turmeric powder – quarter teaspoon
Fresh coriander – quarter cup chopped
Salt to taste
Oil as required

In a non stick pan or cast iron pan heat oil and crackle the chillies and curry leaves. Now add the onions and allow them to cook till they are translucent. Add the tomatoes and cook for a minute and a half. Now add the ginger and garlic paste along with the dry masalas. Keep this cooking on the fire for about a minute till the raw flavours are cooked out. Add salt followed by the beaten eggs. At this stage drop the heat and continue to stir this dish continuously till it reaches the semblance of a moist mixture. Add the capsicum and chopped coriander leaves at this moment ( a few leaves of mint will add to the flavour)

Serve piping hot with pav…. and I seriously mean it when I say eat it hot!