Akuri is basically scrambled egg with onions and spices, and a healthy and quick breakfast dish. Be careful not to overcook the egg. There is a very similar dish called egg bhurjee, which is also very popular in India.
2 tablespoons butter
4 garlic cloves, chopped
1 tablespoon chopped ginger
2 green chillies, deseeded and
4 tablespoons ﬁnely chopped onion
½ teaspoon red chilli powder
¼ teaspoon ground turmeric
½ teaspoon garam masala
2 tablespoons deseeded and ﬁnely
2 tablespoons chopped coriander leaves salt
Break the eggs into a bowl and add salt to taste. Whisk the eggs thoroughly until frothy, taking plenty of time over this.
Place a pan on a medium heat, then add the butter and let it melt. Add the garlic, ginger, green chillies and onions and sauté until the onions are golden brown. Add the ground spices and cook for another 2–3 minutes.
Add the tomatoes and cook until they turn soft and release their juices.
Now add the egg mixture and allow it cook for a minute, then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble until the eggs are cooked, but not overcooked. They should be soft, slightly runny and creamy, and not shredded into separate bits.
Sprinkle over the chopped coriander, mix well and turn off the heat. Serve the akuri masala hot, with sliced bread or toast and cups of tea or coffee.
This recipe is from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai. For more delicious Indian recipes check out this Yoghurt Chicken Curry from Chetna’s 30 Minute Indian.