Its very popular drink had mostly during ramzan season and summers. ...

The flax seed ladoo recipe is a super healthy, high in protein and energy. Flax seeds and...

Peas Masala Bath is a delicious Indian recipe served as a breakfast, done within a few mi...

Chapati is Indian flat bread made of wheat flour. It is the staple food in the North Asia...

A typical and delicious green leafy dry curry made with cowpeas leaves and amaranth leave...

Stuffed cheddar and jalapeno burgers make the perfect treat for a wide variety of differe...

Akoori - Parsi Spicy Scrambled Eggs Recipe, How To Make Akoori - Parsi Spicy Scrambled Eggs Recipe

Name: Akoori - Parsi Spicy Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2

Why eat regular traditional all the time when can try a different style of egg omelet.

About Recipe

How to make Akoori - Parsi Spicy Scrambled Eggs

(4 ratings)

0 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 2 persons
Published date : November 11, 2016

Ingredients used in Akoori - Parsi Spicy Scrambled Eggs
• Eggs - 6 numbers.
• Milk - 4 tablespoons.
• Salt - 3/4 teaspoons.
• Black pepper - 1/4 teaspoons.
• Ghee - 2 teaspoons.
• Onions (chopped) - 6 springs.
• Green chilies (seeded and chopped) - 3 numbers.
• Fresh ginger (finely grated) - 1 teaspoons.
• Ground turmeric - 1/8 teaspoons.
• Fresh coriander leaves (chopped) - 1 bunch.
• Ripe tomato (diced) - 1 numbers.
• Cumin (ground) - 1/2 teaspoons.
• Tomato wedges to garnish - 1 teaspoons.
• Fresh coriander leaves - 1 springs.
• Garnish - 1 teaspoons.
Method:
Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a large, heavy frying pan and cook the spring onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture and the ground cummin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry. Turn on a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas or just plain bread.