Akoori Parsi Scrambled Eggs Recipe

Ingredients for Akoori Parsi Scrambled Eggs

• 3 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 spring onions, finely chopped
• Chilies
• 1 teaspoon grated ginger
• 2 tablespoons ghee (or butter)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• Tomatoes
• 1/4 teaspoon cumin seeds

How to Make Akoori Parsi Scrambled Eggs

1. In a bowl, whisk together the eggs, milk, salt, and pepper until light and frothy.
2. Heat the ghee in a non-stick frying pan over medium heat. Add the spring onions, chilies, and ginger. Sauté for 2-3 minutes, until softened.
3. Stir in the turmeric, coriander powder, and chopped tomato. Cook for another 2 minutes, stirring occasionally.
4. Reduce the heat to low. Pour in the egg mixture and sprinkle with cumin seeds. Cook, stirring gently, until the eggs are set but still slightly moist. Do not overcook.
5. Serve the Akoori Parsi immediately with warm chapatis. Garnish with fresh chopped coriander leaves.