Akoori - Indian Scrambled Eggs

 What can be so Indian about scrambled eggs, right? Well, let me tell you - first of all it has finely diced chillies, then there is onions and tomatoes and lastly coriander leaves for garnish and an added zing.  This dish was one of appa's favourites. We used to have it with chappaties, rice or small white rolls called "buns" freshly baked and slightly sweet. This is also a very quick and easy dish to prepare and if you are tired or really hungry, this is one meal that is nutritious and yet can be classified as fast food. Literally. 

This dish is of Parsi origin and we have had it for as long as I remember in our family. My husband and children also love it and it is an easy dinner when all you want to do is sit in front of the TV on a Friday night after work.

Ingredients:

6 eggs, whisked with salt, a pinch of turmeric powder and 1/2 teaspoon Kashmiri chilli powder

4 over ripe tomatoes, chopped

1 large red onion, chopped

6 green chillies, chopped

1 level tablespoon cumin seeds

4 to 5 tablespoons olive oil ( or you can use butter if you like)

ground black pepper to taste

salt to taste

a handful of coriander leaves to garnish

Method:

Heat oil in a saucepan. Add the cumin seeds.  When they sizzle and release their fragrance, add the onions. Sauté till the onions go transparent. Next add green chillies and continue sautéing.  After about 2 minutes, add the chopped tomatoes and let them go mushy.

Lastly add the whisked eggs. Cook till the eggs are just done - not dry and not too gooey.

Add salt and pepper as needed and garnish with coriander leaves.  Serve hot on toast, rolls, chappaties, or as a side dish with rice.  I served it with toasted rye bread, mashed avocado (instead of butter) - and a layer of Akoori. Yum! Back to Netflix.....