Akuri (Masala Scrambled Eggs)
Masala Scrambled Eggs, By Mohnaz
- 3 medium onions finely chopped
- 2 medium tomatoes grated
- 1 teaspoon MTR sambhar powder
- 1 green chilly deseeded and finely chopped (if you like spicy don’t
- deseed and increase the number of chillies)
- Lili lasoon (if in winter season)
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 table spoon ginger garlic paste
- 1 small bunch coriander chopped
- 1/2 teaspoon Salt
Method
Sauté onions till brown on medium flame setting.
Add green chilly and lili lasoon on medium flame setting and fry some more.
Add half of 1/2 teaspoon salt.
Add all ingredients and fry on lowest flame setting cook till it’s done.
Check salt if needed add more.
Check if any more spices required and if needed add more.
Add chopped coriander and cook on lowest flame setting for a further 5 minutes.
Take it off the flame and let it cool.
Once cooled to room temperature can be stored in the refrigerator in air tight container.
Use this masala to make omelettes or scrambled eggs or cutlets or pattice or burgers or samosas.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
