Akoori | Parsi style egg bhurji
A traditional Parsi-style scrambled eggs dish, known as Akoori, featuring a blend of spices, onions, tomatoes, and fresh cilantro for a flavorful breakfast experience.
Ingredients
- 1 cup Onions, finely chopped (Finely chopped for faster cooking)
- 1.25 cup Tomatoes, chopped (Chopped)
- 1 tbsp Ginger garlic paste (Fresh or store-bought)
- 1 handful Cilantro, finely chopped (Finely chopped)
- 3 tbsp Oil (Or butter)
- 3 units Green chillies, chopped (Chopped)
- 3 pinches Salt (As needed)
- 1 tsp Cumin seeds
- 5 units Eggs
- 1 tsp Turmeric powder (Powder)
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Instructions
- 1Add oil to a non-stick, heavy-bottomed deep pan and heat over medium flame.
- 2Once the oil is hot, add cumin seeds and allow them to sizzle until aromatic.
- 3Add finely chopped onions to the pan, sprinkle a pinch of salt, and sauté for 3-4 minutes until they soften.
- 4Stir in the ginger garlic paste and cook until the raw aroma dissipates.
- 5Add the chopped tomatoes, mix well, cover, and cook on medium-low heat until they become mushy.
- 6Mix in the turmeric powder and chopped green chillies, cooking briefly to combine flavors.
- 7Stir in half of the chopped cilantro and cook for an additional minute.
- 8Remove the pan from heat, add the eggs, and mix thoroughly. Season with salt.
- 9Return the pan to medium-low heat and continuously stir the mixture, ensuring to scrape the bottom, until the eggs are set but still slightly wet.
- 10Garnish with the remaining cilantro and serve hot with buttered bread and hot tea.
