Akoori Scrambled Eggs Parsi Recipe

Ingredients for Akoori Scrambled Eggs Parsi

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• Ground Black Pepper
• Ghee
• Spring Onions
• Red Chilies
• Fresh Ginger
• Ground Turmeric
• Fresh Coriander Leaves
• Tomatoes
• 1/2 teaspoon ground cumin
• Chopped Tomato
• Fresh Cilantro

How to Make Akoori Scrambled Eggs Parsi

1. In a bowl, whisk together 4 large eggs until light and frothy.
2. Add 2 tablespoons of milk, 1/4 teaspoon salt, and a pinch of black pepper. Whisk to combine.
3. Heat 2 tablespoons of ghee or butter in a large, heavy-bottomed pan over medium heat. Add 1/2 small onion (finely chopped), 1-2 green chilies (finely chopped), and 1 teaspoon grated ginger. Sauté until softened, about 3-4 minutes.
4. Stir in 1/4 teaspoon turmeric powder, 1 tablespoon chopped coriander leaves, and 1/2 medium tomato (finely chopped, optional). Cook for 1-2 minutes. Add 1/2 teaspoon ground cumin and stir to combine.
5. Pour in the egg mixture. Reduce heat to low. Gently stir and lift the eggs as they begin to set, creating a creamy texture. Avoid overcooking.
6. Continue cooking, stirring frequently, until the eggs are set but still creamy (about 5-7 minutes). Do not overcook.
7. Transfer the Akoori to a serving plate. Garnish with fresh tomato wedges and coriander leaves.
8. Serve hot with chapatis, parathas, or toasted bread. A squeeze of lime juice adds a delicious finishing touch!
9. For a fun twist, try crumbling the Akoori and using it as a filling for chapatis or stuffing for bread.