Akuri Recipe
Introduction
Akuri is a spicy scrambled egg dish that’s popular in Parsi cuisine.
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No points for guessing why we named our product after this dish. Vish and I absolutely love this dish. It has been a regular order in one too many breakfast meetings for us at Barefoot, which is our favorite cafe in Goa.
What makes Akuri special is the lovely balance of spices, which us Indians can’t go without, while being runny and fluffy in consistency and texture. It makes up for a simple and wholesome meal when had with some freshly toasted Goan Poi.
Serving
2️⃣
The measurements in this recipe is perfect for 2 servings. Proportionally scale up or down as per your requirements.
Ingredients
| Ingredients | Quantity | Note |
|---|---|---|
| Eggs | 4 | |
| Onion | 1 medium sized | Finely chopped. |
| Tomatoes | 1 small sized | Finely chopped. |
| Green Chillies | 2 small sized | Finely chopped. Adjust to taste. |
| Garlic | 3-4 cloves | Finely chopped. |
| Ginger | 1/2 inch Piece | Minced. Substitute with Ginger-Garlic Paste. |
| Fresh Coriander Leaves | 1/4 cup | Finely chopped. |
| Butter / Vegetable Oil | ~1 table spoon | |
| Ginger Garlic Paste | 1/2 Teaspoon | |
| Turmeric Powder | 1/2 Teaspoon | Adjust to your liking. |
| Red Chilli Powder | 1/4 Teaspoon | Adjust to your liking. |
| Cumin Powder | 1/4 Teaspoon | |
| Coriander Powder | 1/4 Teaspoon | |
| Salt | ~1/4 Teaspoon | Adjust to your liking. |
Instructions
1. Prep the Ingredients:
- Crack the eggs into a bowl, add a pinch of salt. Set aside. Do not whisk.
- Prepare the onions, tomatoes, green chilies, garlic, ginger, and coriander leaves as per the ingredients list.
2. Cook the Onions and Spices:
- Heat butter/oil in a pan on medium heat.
- Once the butter melts/oil heats up, add cumin powder and let it splutter.
- Add the finely chopped onions and sauté until they turn translucent and slightly golden.
3. Add Tomatoes and Chilies:
- Add the minced garlic and ginger, and sauté for another minute until fragrant.
- Add the chopped green chilies and tomatoes, and cook until the tomatoes soften.
4. Spice It Up:
- Add turmeric powder and red chili powder to the pan. Mix well and cook for another minute to let the spices blend.
- Add a splash of water if the spcies clump up. This will avoid them from burning, and mix up better.
- Allow this mixture to cook for up to 5 minutes all put-together, keep mixing and smashing this mixture with your spatula or spoon.
- Add a part of the chopped coriander leaves into this mixture and save some for later.
5. Cook the Eggs:
- Lower the heat to a gentle simmer.
- Pour the eggs into the pan, and stir continuously to prevent the eggs from sticking to the bottom.
- Cook the eggs slowly, stirring frequently, until they just begin to set. The eggs should be soft, creamy, and slightly runny.
- Feel free to lift the pan from the flame if the eggs start clumping up quickly. The goal is to let them set slowly and not too much. Runny is the goal.
6. Final Touch:
- Stir in the chopped coriander leaves.
- Taste and adjust the seasoning with more salt if needed.
- Remove from heat just before the eggs are fully cooked, as they will continue to cook slightly after being removed from the pan. It’s best served in the consistency shown below.
- Serve:
- Serve the Akuri hot with bread, pav, or chapati. In my experience, lightly toasted Goan Poi works the best. Even better if you can toast it in garlic butter.
Enjoy!
Tell us!
👍🏼
If you end up making Akuri, email us at [email protected] with a photo and tell us how you like it :)