Monday, November 17, 2014

Parsi Egg Akuri

  • 3 Eggs
  • 1 tbsp Milk
  • 1 chilly
  • 2 onion
  • 1 tomato
  • ½ inch ginger
  • 1 tsp of turmeric powder/haldi
  • ¼ tsp cumin powder
  • 1 tsp cumin seeds
  • salt
  • coriander leaves
  • 1 tbsp oil, ghee or butter


  • Finely chop the onion, chilli, tomato, ginger and coriander leaves.
  • In a shallow frying pan, heat oil, butter or ghee. Add the onions. When they are partly cooked, add ginger and sauté for 2 mins.
  • Then add green chilly and tomatoes.
  • Add turmeric and fry till the tomatoes get soft and mushy.
  • Break the Eggs. Beat the eggs and add milk, cumin powder and salt. Beat the mixture really well.
  • Now add the beaten eggs to masala mixture at very low flame. Stir the mixture. The eggs will start to cook. Keep on stirring. Otherwise the eggs will start sticking to the bottom of the pan.
  • When eggs are slightly wet add coriander leaves.
  • Once the eggs are cooked and firm, remove from the pan.
  • Egg Akuri is ready

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