Akuri Recipe (Parsi Style Seasoned Scrambled Eggs)

Step 1: To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely

Step 2: Grate garlic cloves

Step 3: Keep aside until ready to cook the Akuri

Step 4: Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well

Step 5: The more you whisk the eggs, the fluffier the akuri will be

Step 6: So take time to whisk the eggs thoroughly till frothy

Step 7: Place a pan on the heat, melt some butter into it

Step 8: Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them

Step 9: When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices

Step 10: Now add the egg-cream Akuri mixture and allow it cook for a minute

Step 11: Then gently scrape the sides of the pan, slightly scrambling the eggs

Step 12: Stir it all up and once again allow it to cook for a minute

Step 13: Continue to gently scrape and scramble till the eggs are cooked, but not over cooked

Step 14: They should be soft, slightly runny and creamy, and not shredded into separate bits

Step 15: Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready

Step 16: Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee