Akuri



Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilies, and black pepper. Akuri is traditionally eaten with pav or double roti (types of Indian bread).
An uncommon version of akuri is Bharuchi akuri, which contains nuts and dry fruits like cashews and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.

Dish Name

AKURI
Recipe Category

PARSI
Qty
Unit
Description
0.1
KG
Eggs
0.06
KG
Chopped onions
0.001
KG
Salt
0.002
KG
Red chilli powder
0.1
KG
Chopped tomatoes
0.01
KG
Chopped green chillies
0.03
LT
Oil
0.001
KG
Turmeric


Method:-
Fry the onions till brown and add tomatoes/raw mango, green chillies, salt, turmeric powder, red chilli powder, and cook for five minutes. 
Add the eggs, stirring them well to blend with the ingredients. 
Decorate the dish with chopped coriander and serve hot with bread/toast or rotis.

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