Akuri – Parsi Style Seasoned Scrambled Eggs

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste. Akuri is traditionally eaten with pav or double roti (types of Indian bread).

An uncommon version of akuri is Bharuchi akuri, which contains nuts and dry fruits like cashews and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.

Akuri - Parsi Style Seasoned Scrambled Eggs
Cuisine: Indian
Recipe type: Eggs
  • ¾ tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 large cloves garlic, finely chopped
  • 2 green chillies, seeds removed, finely chopped (or to taste)
  • 1 cm ginger, grated
  • 1 large tomato, finely chopped
  • 2 tablespoons roughly chopped coriander
  • 4 eggs
  • 1½ tablespoons milk
  • ½ teaspoon black pepper, or to taste
  • ½ teaspoon salt
  1. Heat the oil in a frying pan and cook the onion until golden.
  2. Add the garlic and green chillies and fry for a minute.
  3. Add the ginger to the pan and cook for another 30 seconds before adding half the tomato and a large pinch of coriander - fry for another minute.
  4. Whisk the eggs, milk and salt until combined. Take the pan off the heat and pour in the egg mixture.
  5. Return the pan to a medium-low heat and stir until the mixture lightly sets - it should have a creamy texture.
  6. Stir in the remaining tomatoes and coriander.
  7. Serve straight away with an Indian bread or hot, buttered toast.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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