#Eggs #ScrambledEggs #EasyRecipe
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In this lockdown recipe episode, we celebrate the humble ‘anda’ in the making of an Akuri, the spicy Parsi version of scrambled eggs. Some confuse this dish with the Mumbai street food staple, ‘anda bhurji’, but the Parsi Akuri is a different dish altogether, from its nuanced spice notes, its depth of flavour, and its texture, comparable to a savoury custard. Growing up in Mumbai, this was a dish I would savour in Irani restaurants with some kadak brun pav, or in Parsi homes. I dig deep into my food memories to cook this comforting ‘eggy’ dish, perfect for breakfast or a lazy lunch. Enjoy, stay safe and happy cooking.
Ingredients
Serves 2
3 eggs
1 tbsp ghee, you could use refined oil as well.
Knob of cold butter butter for finishing
2 medium sized onions, chopped finely (roughly ½ onion per egg)
2 medium sized tomatoes, chopped finely (roughly ½ tomato per egg)
4 to 6 garlic cloves, finely chopped
2 to 3 green chillies, finely chopped
¾ 1 tsp red chilli powder
½ tsp turmeric powder
1 tsp Parsi sambar masala (optional) The Parsi sambar masala is that special touch that adds depth of flavour to the dish. It is a concoction of chilli powder, turmeric, asafoetida, fenugreek seeds, mustard seeds, peppercorn, star anise, cloves and cinnamon, ground together, and then combined with heated sesame oil). If you don’t have this, you can use any garam masala to add flavour depth.
2 to 3 tbsp coriander, chopped
Salt to taste
Please refer to the video for the method.
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6 окт 2024
