Akuri on toast

Some memories are imprinted in our mind for posterity. It's these memories of insignificant ,normal moments that make a lot of sense later, of how important these moments were ,when you reflect back on them as an adult or sometimes relive those very moments not with your parent but with your child !

Among one of those memories,is one,of me tasting Akuri on toast for the very first time :) It was at the Taj Coromandel Hotel at Madras,as it was referred to then...at breakfast with my mother,I must've been about 8 years old,I remember feeling all grown up ,reading the menu card,with the napkin unfolded on my lap...I was very intrigued by the name Akuri on toast,as I'd never heard of it before...my mother after explaining to me about what it was,encouraged me to try it... and boy,did I enjoy every mouth full !!! After that, breakfast at that coffee shop for many years was and could only be Akuri on toast...ha ha...nothing else even came close ! It never occurred to me to ask mum to make it ,for me ,at home...unlike kids today,who think we are capable of conjuring up anything that they desire,at home ,in our very own kitchen !!!!So Akuri at home it is,usually over the weekend...an eagerly awaited breakfast,to indulge in on a lazzzy Sunday morning !

This Parsi style scrambled egg dish is full of flavour and is perfect for a relaxed weekend breakfast with the family or with friends !

Recipe for Akuri on toast-serves 4

Eggs-4

Tomatoes-2 finely chopped

Onion-1 finely chopped

ginger garlic paste-1/2 tsp

coriander leaves-1 C-chopped fine

green chillies-2 finely chopped

milk-1/4 C

Olive oil

If you look at a traditional Akuri recipe,it will include turmeric and cumin...I however do not add turmeric to eggs anymore after I read an article about turmeric being an aid  to the growth of salmonella !!! I also felt that it did not really need the cumin and at times I skip the ginger and garlic as well...just to give you an option !Traditionally ghee is used for Akuri...I prefer to use olive oil.

Method

In a bowl,whisk together the eggs,milk and salt

In a pan ,heat the oil and add the g&g paste,saute'

Add the onion ,let it soften ,then add the tomatoes,chillies and let  it sweat for a bit.

Add the coriander leaves and mix

Turn off the flame

Add the beaten egg and mix in

On a slow flame,keep stirring the mixture until the egg scrambles

Serve hot.

Akuri on toast !

Serving suggestions for Akuri are hot buttered Pav or puris...but I always have it on toasted whole grain bread...I first read it on the menu card as Akuri on toast and that's the only way I want to eat it...and yes I do smile,whenever I make it, thinking of that first bite ,so very long ago!!!