Akuri is one of the best ways to start your day. A lightly spiced, fragrant scrambled eggs - Indian style. The Parsi community of India LOVE eggs and it's evident why in this amazing breakfast dish!
In a frying pan, over a medium heat, heat the ghee/oil until hot. Add the cumin seeds, curry leaves, pepper and salt and let them sizzle for 30 seconds.Add the spring onion, ginger and chilli and fry for about 1 minute.Add the turmeric, chilli powder and coriander powder and sizzle for 30 seconds.Pour in the eggs and cook for 1-2 minutes, stirring to create a soft scramble. Just before it's fully set, Stir in the tomato and cilantro and then remove from the heat.Serve immediately.Serve with chapati or crusty breads and squeeze over lime if you like.
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In Mumbai, at a restaurant called Monties, I ate the most spectacular version of Akuri (Parsi eggs) that featured ground/minced lamb. I've made these at home using this recipe, only adding about 1/2 cup ground lamb at the same stage as the onion/ginger and cooking for 4-5 minutes... I then follow the recipe to finish the eggs. It's a super splendid variation of Parsi eggs.