Ingredients for Akoori Parsi Scrambled Eggs
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped spring onions
- 1-2 green chilies, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon ghee
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 cup finely chopped tomato
- 1/2 teaspoon cumin seeds
- 1/4 cup fresh coriander leaves, chopped
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How to Make Akoori Parsi Scrambled Eggs
- In a bowl, whisk together the eggs, milk, salt, and pepper until light and frothy.
- 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.
- Stir in the turmeric, coriander powder, and chopped tomato. Cook for another 2 minutes, stirring occasionally.
- 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.
- Serve the Akoori Parsi immediately with warm chapatis. Garnish with fresh chopped coriander leaves.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
24g
Carbs
1g
