Healthy Breakfast Recipe: Akuri (Parsi style spicy scrambled eggs)

Akuri always reminds me of the ‘Irani Cafes‘ in Mumbai and Pune as thats where I was first introduced to this dish. At first glance this dish seems nothing different than a regular spiced scrambled egg or ‘anda (egg) bhurji‘ as it is commonly known in India but taste it once and you will know that the akuri comes from a different world altogether. People who fear chillies and spices, please be warned, this is one scrambled egg packed with a hot and spicy punch. The difference between the regular egg bhurji and akuri is the condiments and spices. Akuri always has garlic, ginger, onion, coriander, black pepper, green chillies and garam masala. Super hot! This tastes best with a soft bread (laadi pav) or hot chapatis or even just on its own! (yeah yeah yeah.. I am obsessed with the exclamation might want to just see a period there! and again! ๐Ÿ™‚ )

You will need:

2 eggs
1/4 cup milk
4 garlic cloves
1 small onion finely chopped
1 small tomato finely chopped
1 inch ginger finely chopped
a handful coriander chopped
2-3 green chillies (you can add more if you are adventurous)
1 tsp black pepper powder
1 tsp garam masala
2 tsp oil
1/2 tsp turmeric
salt to taste


– Heat the oil in a non-stick pan. To it add the garlic, ginger, chillies, black pepper, onion, turmeric and salt.
– Saute the onions till soft and then add the tomatoes and coriander (leave some back for garnishing).
– Now add the garam masala and saute for a minute.
– Beat the eggs and milk in a bowl and pour it over the onion-tomato mixture.
– Mix it quickly on a low flame till the egg cooks.
– Serve hot with paav or chapati.


About Amita

Nutritionist, Foodie, Mum.
This entry was posted in Healthy Recipes and tagged , , , , , . Bookmark the permalink.

2 Responses to Healthy Breakfast Recipe: Akuri (Parsi style spicy scrambled eggs)

  1. R Narayan says:

    Though the recipe’s delicious, I’d hesitate to make an ‘akuri always has…’ kind of statement. The best akuri I’ve ever had was at the CCI Club in Mumbai, made to a recipe from a well-known Parsi family with strong traditionalist views. No tomato ‘because it makes it too runny and watery’. No garlic. No turmeric (‘wrong colour’). No coriander (‘too Indian’). No garam masala (‘too Indian’). But lots of ginger, green chilli and coarse black pepper, for a really distinctive flavour. I’d guess the question is: where do you draw the line between an akuri and a bhurji?


  2. RJ says:


    LYK – BHAGWAAN = GOD = KHUDA = …….ETC. ๐Ÿ˜‰


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