Steps to Prepare Akuri - Parsi Style Scrambled Eggs in 22 Minutes for Beginners

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, akuri - parsi style scrambled eggs. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Akuri - Parsi Style Scrambled Eggs is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Akuri - Parsi Style Scrambled Eggs is something which I have loved my entire life.

Since eggs adapt to various cooking styles and techniques they are universally accepted as easy to cook food. Which brings me to today's recipe : Akuri - parsi style Scrambled eggs. What are the differences and similarities between Akuri, scrambled eggs and egg bhurji?

To get started with this recipe, we have to first prepare a few ingredients. You can have akuri - parsi style scrambled eggs using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Akuri - Parsi Style Scrambled Eggs:

1. Take 4 whole eggs
2. Get 1 potato, finely chopped
3. Get 1 onion, finely chopped
4. Make ready 2 green chillies, finely chopped
5. Make ready 10 garlic cloves, finely chopped or grated
6. Get 1/2 tsp cumin seeds
7. Make ready 1/2 tsp chilli powder
8. Take 1/3 tsp turmeric powder
9. Prepare 3 pinches black-pepper powder
10. Make ready 4 tbsp milk
11. Take 1 tbsp butter
12. Prepare 1 cup chopped coriander leaves
13. Make ready As needed salt

Akuri Recipe is a spicy scrambled egg dish made by the Parsi community of India. Akuri is typically never overcooked, the eggs remain loose and slightly runny, mixed with mild spices and served with bread and salad. It is believed that The Parsis have a love affair with eggs, as each of their traditional. BREAKFAST: Spicy Scrambled Eggs - Akuri.

Instructions to make Akuri - Parsi Style Scrambled Eggs:

1. Beat the eggs with milk and salt and keep aside.
2. Heat butter in a pan and add cumin seeds. Allow them to splutter.
3. Add onion, garlic and green chillies and sautè until the onion turns completely translucent.
4. Now, add potato, turmeric powder, chilli powder and 2 pinch of salt and mix well. Sprinkle some water, cover the lid and let the potato get cooked on low to medium flame. Cook for 7-10 minutes or until the potato becomes completely soft.
5. Add the beaten eggs and slowly mix with the potato mixture. Lower the flame and keep stirring the mixture.
6. Once the eggs are properly cooked (but little soft and runny, not overcooked) add the chopped coriander leaves and mix well.
7. Sprinkle black-pepper powder and give it a quick mix. Turn off the flame.
8. Your Akuri is ready to be served now. Served with bread toast or pav.

My daughter Roshni says: After years of observing and searching and finally finding the right vessel in Ahmedabad, I have finally achieved Parsi akuri just like my grandmother's! (yes, the pot/pan makes a difference). Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked, mixed with mild spices Parsis are a fun loving community and they they love food, music. Parsis do not limit eggs till breakfast. They have some of the most delightful.

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