Friday, 18 July 2014


This one is a classic. A Parsi staple and a perennial favourite. Loaded with finely chopped onions, tomatoes and coriander leaves, spiced with a hint of cumin, and cooked to a creamy consistency, Akoori, accompanied with some parathas or rotis make for a wonderful Sunday brunch. Have it hot, right out of the pan.


Eggs - 42
A generous splash of milk
Pinch of turmeric powder
Cumin powder - 1/2 tsp
Finely chopped onions - 1/4 cup
Finely chopped tomatoes - 4 tbsp
Finely chopped coriander leaves - 1/4 cup
Finely chopped green chilies - 4
Grated ginger - 1 tsp
Salt and pepper to taste


Whisk the eggs with milk, salt, pepper and turmeric powder.

Heat oil in a pan, add the onion, chilies and ginger and fry for a couple of minutes.

Add the tomatoes, coriander leaves and cumin powder and fry for another couple of minutes.

Add the egg mixture and cook on low heat, stir frequently until eggs are cooked to a creamy, soft consistency.

Serve with hot parathas or chapatis. Bread is fine too! 

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