- 6 Eggs
- 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
Prep: 10 minutes
Cooking: 15 minutes
- Take a kadai and heat, add some oil, the ginger and chopped chilli and cook through thoroughly.
- 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.
- 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.
- Season with salt, pepper and sugar as required and decant.
- In the same kadai, add some butter, take the cut pav’s and grill well till golden brown.
- Serve akuri stuffed in pavs or on the side.
- 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!