“ I have learnt the recipe from my mum. The family has approved of the recipe.”
“ The texture of the Akuri is the important thing, which is almost buttery, you can spread it on a toast and have it. ”
- Eggs – 3 is perfect, 4 is greedy
- Oil - 2 tbsp
- Onions, tomatoes - 2 medium sized each, chopped fine
- Garlic paste / chopped – ½ tsp
- Turmeric, red chilli powder – ½ tsp each
- Green chillies – 1 slit and chopped fine (2 if you like it spicy, like I do)
- Parsi sambhar masala – 1 tsp
- Salt, pepper – to taste
- Butter – 1 tbsp
- Fresh coriander – as much as you wish, I like lots of it fresh and green
- Bread – 2 slices, slathered with butter (butter is good for you!)
1. In a frying pan, add the oil, let it get hot. Add the garlic paste, green chillies, and onions.
2. Once brown, add the masalas and cook. Add the chopped tomatoes, and keep cooking until
the rawness dies out.
3. Add salt and pepper. Then half of the coriander, and cook until it’s a nice red paste.
Note: This masala can be cooled and refrigerated. You can add paneer if you’re a vegetarian.
4. Whisk up the eggs in a bowl, add a pinch of salt.
5. The addition of eggs is crucial as the pan has to be hot with the masala, and just a few
mixes should be good. It must be soft, not hard like a bhurji, and beaten down well. Add the
butter and lots of coriander. Check for seasoning.
6. Toast the bread, slather some butter and top with the soft, fluffy and creamy akoori. Throw
on some more coriander if you like.
“ We’re trying to revive a cuisine that is dying. Parsi cooking has been part and parcel of life. Sadly, the number of restaurants and the number of people in the community are also just dwindling. ”