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Egg Akoori, Spicy Scrambled Eggs, For An Easy Afternoon Brunch

Egg akoori is a delicious scrambled egg
dish from the Paris community, which you can easily make at home with minimal
ingredients and simple spices.

Unlike regular scrambled eggs, egg akoori
is quiet a filling one, it’s got lots of tomatoes and onions, along with eggs
enriched with butter and milk, and flavoured with simple spices to quench your hunger to satisfaction, plus
benefit your overall health.

It really does astonish me sometimes, that
how delicious can such simple to make dishes be, it’s with dishes like these that
the phrase “effortless cooking” comes to life. Now without any further delay,
let’s get started with our akoori dish.

Ingredients
for akoori are

  • 2 green chili
    finely chopped
  • 1 tea spoon
    grated ginger
  • 4 table spoons
    of clarified butter(ghee) or butter or refined oil
  • 2 big onions
    finely chopped
  • 2 big tomatoes finally chopped
  • 1 tea spoon of Cumin
    seeds (jeera)
  • 1 table spoon
    finely chopped coriander leaves
  • half tea spoon
    red chili powder
  • Half tea spoon
    turmeric powder
  • Salt to taste

Method

Heat 4 table spoons of clarified butter in
a pan and sauté 1tsp of Cumin seeds in it for 2 seconds

Note: you may use refined oil or even
butter if clarified butter is not available, also be very careful not to overcook
the Cumin seeds

 

Now add the green chilies and finely grated
ginger to the Cumin seeds and sauté till they turn golden brown

 

Add the finely chopped onions and sauté
till they turn golden brown

 

Now add the tomatoes and sauté them on
medium – low heat till they start to break down a little, as shown below

 

After which add the spices (turmeric, red chili
powder and salt) as mentioned in the ingredients section and mix well

 

Now add the finely chopped coriander leaves
and sauté this mixture on low heat till the oil begins to separate refer to
images below.

 

Now break 6 eggs in a bowl and add 4 table
spoons of milk to it and beat it well, then pour it into the pan and stir it
well

 

Turn the heat to medium and continue mixing
the eggs

Note: do not increase the heat or stop
mixing otherwise we will not get fine egg granules like we should

After the mixture has become quiet viscous
like this you should turn off the heat and keep mixing and cooking the eggs in
heat of the pan. This will ensure the eggs tenderness.

 

That’s it our egg akoori is ready , you may
garnish it with some more finely chopped coriander leaves and serve it along
with buttered toast , chapattis or even plain boiled rice

 

If you liked this you may want to check out
other types of scrambled eggs I’ve made.

Special thanks to mom for all her help

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