Authentic Parsi Akuri with Buttered Brun Maska
Experience the vibrant flavors of a classic Parsi breakfast with gently scrambled eggs cooked with fragrant onions, tomatoes, and fresh herbs. Served alongside warm, buttered crusty bread, this comforting dish is a morning favorite.
25min
Total Time
2
Servings
Parsi
Cuisine
Recipe
1
Heat ghee in a pan over medium heat, add the finely chopped onions, and sauté until they turn translucent and soft.
2
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw aroma disappears.
3
Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, and salt to taste, cooking until the tomatoes soften and the oil begins to separate.
4
In a bowl, whisk the eggs lightly with a pinch of salt just until the yolks and whites are combined.
5
Reduce the heat to low, pour the beaten eggs into the tomato-onion mixture, and let them sit for a few seconds.
6
Using a spatula, gently fold the eggs continuously to create soft, moist, creamy curds rather than a dry scramble.
7
Turn off the heat just before the eggs are fully set, as residual heat will finish cooking them, and garnish with fresh coriander leaves.
8
Generously butter the sliced brun or pav rolls and lightly toast them in a hot pan until golden and crisp.
9
Serve the hot, spiced akuri immediately alongside the buttered brun maska and a hot cup of tea.
Ingredients
4 fresh farm eggs
2 tablespoons pure ghee or butter
1 medium onion, finely chopped
2 ripe tomatoes, finely chopped
2 green chilies, finely chopped
1/2 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
A handful of fresh coriander leaves, chopped
Salt to taste
2 fresh brun bread rolls or soft pav, sliced
Generous pats of salted butter for serving
*This AI-generated recipe may contain inaccuracies.