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.