Uggani is an amazing dish made from a simple puffed ric /Borugulu.This is a popular snack...

Paneer masala sandwich it is filled with potato masala and creamy paneer with some spicy ...

palak paneer pinwheel is one of the most popular Indian dishes. Soft paneer cubes cooked ...

They generally consist of a cross-sectional ring of onion (the circular structure of whic...

A Telangana snack made to celebrate the harvest festival of Sankranthi. ...

The word scramble makes you think of eggs, but there are none in this! All over India, th...

Akoori - Parsi Spicy Scrambled Eggs Recipe, How To Make Akoori - Parsi Spicy Scrambled Eggs Recipe

Name: Akoori - Parsi Spicy Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2

Why eat regular traditional all the time when can try a different style of egg omelet.

About Recipe

How to make Akoori - Parsi Spicy Scrambled Eggs

(4 ratings)

0 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 2 persons
Published date : November 11, 2016

Ingredients used in Akoori - Parsi Spicy Scrambled Eggs
• Eggs - 6 numbers.
• Milk - 4 tablespoons.
• Salt - 3/4 teaspoons.
• Black pepper - 1/4 teaspoons.
• Ghee - 2 teaspoons.
• Onions (chopped) - 6 springs.
• Green chilies (seeded and chopped) - 3 numbers.
• Fresh ginger (finely grated) - 1 teaspoons.
• Ground turmeric - 1/8 teaspoons.
• Fresh coriander leaves (chopped) - 1 bunch.
• Ripe tomato (diced) - 1 numbers.
• Cumin (ground) - 1/2 teaspoons.
• Tomato wedges to garnish - 1 teaspoons.
• Fresh coriander leaves - 1 springs.
• Garnish - 1 teaspoons.
Method:
Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a large, heavy frying pan and cook the spring onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture and the ground cummin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry. Turn on a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas or just plain bread.