Akoori Recipe | Scrambled Eggs with Mushrooms & Masala - Edible Garden (2024)

Akoori or scrambled eggs Parsi style. I happened to chance on some Parsi recipes while random browsing the other day and came across this incredibly simple recipe for scrambled eggs, what the Parsis call Akoori. It didn’t look very different from the usual masala scrambled eggs recipes I use, except that they add ground cumin in their akoori recipe. I wanted to follow the recipe exactly but my hands itched to use up some extra mushrooms lying around after making the Broccoli Mushroom Stir Fry, so I decided to use mushrooms in this akoori recipe.

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Though I really didn’t create an Akoori exactly at the end of it, I was quite intrigued by this simple scrambled egg recipe that I saw, that I had to share it.

Plain old Scrambled Eggs with Mushrooms and Masala. Doesn’t that have a nice ring to it?

More easy egg recipes – Kerala egg roast recipe, cheese omelet recipe, avocado egg sandwich, malabar egg curry.

Scrambled Eggs (Akoori) Recipe

Ingredients:
(Serves 2)

Eggs – 4
Onion – 1 small, chopped
Tomato – half of one, chopped
Mushrooms, any variety – 1/4 cup (remove hard stem and quarter the cap if using button mushrooms)
Capsicum – 1/4 of one, cubed
Curry masala / Garam masala – 1/2 tsp
Ground cumin / jeera / jeerakam – a pinch
Red chilli powder – a generous pinch (you can also use 1 sliced green chilli)
Curry leaves – a few
Oil – 2 tsp
Salt – to taste
Pepper powder – for sprinkling on top while serving

Instructions:

1. Break the eggs into a bowl and mix well with salt. If you want to separate a couple of yolks and use only the whites, that’s fine too.

2. Heat oil in a wide pan or wok and saute the onions until transparent. Throw in the mushrooms next, increase the heat and let them cook for a few seconds before tossing. Let them cook again for some time and then toss again. Do this cook-toss routine till the mushrooms start sweating and get softer. (Should take about 4 mins or so depending on the mushrooms you are using).

3. Now add the cumin powder, chilli power, and the curry masala and mix well for a minute.

4. The tomatoes go in next and you can tear the curry leaves and throw them in too. Mix around for some more time until the tomatoes get a little soft and give out the water. I chopped them fine so they pretty much broke into a mushy pulp at this stage (psst.. I don’t like chunky pieces of tomatoes in my egg, quite distracting!).

5. Now our stars make the entrance. Lower heat to just over sim and add the eggs. There are two ways to mix them at this stage. If you mix vigrously and continuously, you will be left with fine pieces of scrambled eggs and if you let it cook for a while and then break it up, cook-break, cook-break, then you will get slightly bigger, softer pieces of egg. I prefer the latter method so that’s what I did.

6. Once the eggs are cooked through, remove from fire, sprinkle some pepper powder on top and serve with toast, rice, or anything of your choice. I won’t tell anyone if you eat it as is, if that’s what you prefer to do 😉