Eggs – 3 is perfect, 4 is greedy
Oil – 2 tbsp
Onion – 2 medium sized, chopped fine
Tomatoes – 2 medium sized, chopped fine
Garlic Paste/Chopped – ½ tsp
Green Chillies – 1 {or 2!} slit and chopped fine
Parsi Sambhar Masala – 1 tsp
Turmeric Powder – ½ tsp
Red Chilli Powder – ½ tsp
Salt – To taste
Pepper – A sprinkle
Butter – 1 tbsp
Fresh coriander – As much as you wish {makes it fresh and green}
Bread – 2 slices, slathered with butter {butter is good for you!}
METHOD
1. In a frying pan, add the oil, let it get hot. Add the garlic paste, and green chillies; add the onions and brown well.
2. Once brown, add the masalas and cook. Add the chopped tomatoes and keep cooking till the rawness dies out.
3. Add the salt and pepper. Then add half of the coriander and cook till it’s a nice red paste.
Note: This masala can be cooked and cooled, and kept in your fridge. You can add paneer if you’re a total vegetarian and don’t eat eggs.
4. Next, whisk the eggs in a bowl. Add a pinch of salt.
5. The addition of eggs is crucial as the pan has to be hot with the masala, and just a few mixes should be good. It must be soft {not hard like bhurji} and beaten down well. Add the butter and lots of coriander. Check for seasoning.
6. Toast the bread, slather some butter, and top with the soft, fluffy and creamy akoori.
7. Throw on some more coriander if you like.
8. Tuck into this velvety egg preparation while cozying up on your couch, reading your favourite novel after a long day at work. Easy, healthy {ignore that butter} and yummy.
