Food memories are strong and instantly take us back to a time and place of bonding. Breakfasts with loved ones, lazy Sunday mornings, and picnics by the sea all seem to resurface within us. Parsi akuri is a cherished recipe, particularly in regions with tea houses. These cafes were the mainstay of our forefathers, who moved to Gujarat with little, were unable to speak the local languages, and had no job prospects. These 'chai-khanas' were a means to their end goal—survival. It proved to be much more as they continued to successfully grow into rich businesses where they entertained royalty and presidents alike.
Ingredients
Akuri
- •1.5 cup finely diced onion, panfried to a golden brown
- •1 .5 cup finely diced tomato, skinned if preferred
- •1.5 cup chopped fresh corriander, keep the stems for flavour
- •16 green chillies, finger long, not spicy, remove the pith and seeds for less heat
- •3 tbsp oil
- •1 tsp salt
- •16 eggs
Preparation
Heat the oil and panfry the onions until soft and turn to a golden brown. Add the rest of the ingredients, cover and cook on a low heat until soft and pulpy. When ready to serve add the eggs and scramble them over a gentle heat. Cook until they look soft and creamy or to your preference.
Serve this with bread, butter and jam.
Tip
