Allergens in Akuri: milk, egg.
Ingredients
Quantities for 2.
- 5, large Eggs
- 1 medium, very finely chopped Onion
- 1 medium, deseeded and finely chopped Tomato
- 2, finely chopped Green Chilli
- 1 tsp, finely grated Ginger
- 1/3 cup, chopped Coriander Leaves
- 2 tbsp Butter
- 2 tbsp Milkkeeps the curd soft
- 1/4 tsp Turmeric
- 1/2 tsp Cumin Powder
- 1/2 tsp, freshly ground Black Pepper
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the eggs out of the fridge 15 minutes ahead; cold eggs seize into hard lumps.
- Chop the onion far finer than feels necessary. Coarse pieces stay raw and crunch against the soft egg.
- Have the toast or pav ready before you start. Akuri waits for nobody.
Method
- Beat the eggs with the milk, black pepper and salt just until streaky, about 15 strokes.Over-beating aerates the eggs and they set spongy rather than creamy.
- Melt the butter in a small kadhai over medium-low heat until it foams but does not brown.
- Add the onion and cook 4 minutes until soft and translucent, with no colour on it at all.
- Stir in the ginger and green chilli and cook 1 minute until fragrant.
- Add the turmeric and cumin powder, then the tomato, and cook 2 minutes until the tomato slumps but still holds shape.Deseeding the tomato matters. The jelly makes akuri watery.
- Drop the heat to its lowest setting and pour in the eggs.
- Push the eggs slowly from the edges to the centre with a flat spoon for 3 to 4 minutes, forming large soft curds.Stop while the curds are still soft and glossy rather than dry; carryover heat firms them in the 30 seconds it takes to reach the table. Soft is not the same as undercooked — they should still reach 71°C / 160°F, which matters most for anyone pregnant, elderly or unwell.
- Fold through the coriander leaves off the heat and serve immediately on buttered pav or toast.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Akuri does not keep. Eat it within minutes of cooking. Refrigerated leftovers turn rubbery and weep water, and no reheating fixes it.
Nutrition Good estimate
One serving of Akuri (280 g) is about 335 calories, or 120 calories per 100 g.
Medium protein: 18 g a serving, 21% of the calories
| Per serving280 g | Per 100 g | |
|---|---|---|
| Calories | 335 kcal | 120 kcal |
| Protein | 18.0 g | 6 g |
| Carbohydrate | 11.4 g | 4 g |
| of which sugars | 5.5 g | 2 g |
| Fibre | 2.3 g | 1 g |
| Fat | 24.4 g | 9 g |
| of which saturated | 11.6 g | 4 g |
| of which unsaturated | 10.9 g | 4 g |
Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Gluten-free Indian recipes · Parsi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.