akoori | parsi style egg bhurji

Add oil to a non stick heavy bottom deep pan.

Once the oil is hot, add cumin and wait for it to sizzle.

Now add finely chopped onions - finer the better for faster cooking. Add a pinch of salt and let them fry for 3-4 minutes until they get soft.

Add ginger garlic paste to the onions and fry until the raw smell dissipates.

Add tomatoes and mix well. Cover and cook this at medium-low heat until it becomes mushy. This is the secret to a good Akoori. Take your time with this step.

Add turmeric. Mix and cook for a moment.

Add the chillies and half the cilantro. Mix and let cook for a minute

Take the pan off the heat.

Add the eggs to the mixture and mix thoroughly. Season with salt.

Put the pan back on a medium - low flame and continuously stir. Be sure to scrape the eggs from the bottom. Do this until the eggs are set with the mixture still just a bit wet. Do not overcook.

Garnish with cilantro and serve hot with buttered bread and hot tea on the side.