Description
A Parsi-style scrambled egg frying onions, tomatoes, green chilies, cilantro in butter, adding eggs, and finishing in a 'half-cooked runny state before fully cooking'.
Restaurants serving Akuri
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Heat massive butter in a pan, temper cumin seeds.
- Briefly fry minced onions, garlic, ginger, green chilies; add finely chopped tomatoes, turmeric, red chilies, salt.
- When tomatoes crumble slightly, pour beaten eggs. Quickly remove from heat while eggs are still runny and half-cooked, mix massive cilantro, top on toast to finish.
Learn more Spice, substitutes, tips
Key spices
Turmeric、Cumin、Red chilies、Green chilies
Substitutes at Japanese supermarkets
None
Pairing
Butter toast、Masala Chai
Trivia
[Hardcore] While North India's 'Anda Bhurji' fries eggs firmly until crumbly, the absolute rule for Parsi 'Akuri' is never overcooking, finishing creamy and runny.
Eating tips & etiquette
[Unique Eating] Heap Akuri on thickly sliced crispy butter toast, biting boldly while slurping the spilling runny eggs!
Allergen
Egg, Dairy