Easy, Recipes, Vegetarian

Eggs Akuri

Eggs Akuri takes me back to my IHM-Aurangabad days and the aanda stall across the lane from our hostel where we would get our nightly fix of bhurjee, working late on projects or when we simply didn’t want to eat the college mess food.

Ingredients

  • 6 Eggs
  • Butter
  • 40ml Oil
  • 1 Large Onion
  • 2 Large Tomatoes
  • 4 Green Chillies (finely chopped)
  • 1 Teaspoon Ginger
  • 1/2 Teaspoon Cumin (crushed)
  • 1/2 Teaspoon Coriander (crushed)
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder 
  • 1/2 Teaspoon Garam Masala Powder
  • A Handful Fresh Coriander Leaf (chopped)
  • 4 Pieces Lathi Pav (bread)
  • Salt/Pepper/Sugar to Taste

Preparation

Prep: 10 minutes
Cooking: 15 minutes

  1. Take a kadai and heat, add some oil, the ginger and chopped chilli and cook through thoroughly.
  2. Then add the onions and tomatoes and cook. Then add in all the above-mentioned masalas. When they start to slightly burn, add in some water to deglaze. Repeat this about 3-4 times till a nice rich red masala is attained and oil leaves the sides.
  3. Then quickly add in the eggs with a dollop of butter and scramble. At this point in time, you wouldn’t want the eggs to overcook so switch off the heat and keep mixing gently.
  4. Season with salt, pepper and sugar as required and decant.
  5. In the same kadai, add some butter, take the cut pav’s and grill well till golden brown.
  6. Serve akuri stuffed in pavs or on the side.
  7. Can be served with Pav grilled with butter in the same pan as the eggs were made, along with some butter tossed vegetables and hash browns or potato wedges. Also, if you want to make it even more sinful, add grated cheese on top for a comforting cheese eggs akuri!

Watch
James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.