18/11/2023
So you wake up to a nice cool wintery morning and as you make your coffee you realise how hungry you actually are after the previous nights early light dinner.... As you stand in front of an open fridge wondering what to eat your mind goes out to the morning treat that most parsis love and crave for.... Akuri. Scrambled eggs and spices cooked over onions and tomatoes!
Today, my mind immediately screamed out, "too much effort required"!! And then another area of my head shouted......"Since when has effort scared you"?
So, chopped my onions, tomatoes.....chillies and coriander and set out to make my Akuri.....
Heated up the previous nights rotlis and treated myself to a lovely breakfast. It's a bhurjee people say.....but we know it really isn't!!❤️❤️
You'll need:
1 Onion chopped fine.
1 large tomato chopped fine.
4 green chillies chopped fine.
Coriander chopped fine.
1 heaped tsp of ginger and garlic paste.
Two tablespoons of cream off the milk.
Fresh cracked pepper to taste and salt.
And a large pinch of turmeric powder.
3/4 eggs
Oil, Ghee or Butter to cook.
Method:
Take a pan and heat your fat in it, tip in the onions and fry on medium heat till just golden.
Add in the ginger and garlic paste. Cook till the raw smell of garlic goes.
Add in the tomatoes and cook till mushy and soft and oil releases. Add in the chillies, coriander and turmeric. Cook.
Beat your eggs well with salt and keep aside. Add cream to the tomato mixture and then add in the beaten eggs. Cook on low flame scraping the bottom of the pan from time to time.....
Cook to a soft custard consistency...... Do NOT overcook and ruin this dish. The trick that separates this dish from a bhurjee is this consistency..... In short this is heaven....the rest overcooked is nonsense.
Add the pepper and a blob of butter if you fancy......
Have with soft buns, toast or rotis.......
