AKOORI
A short story: when I was a child my mother insisted on an egg for breakfast for my siblings and I, her three chicks. Her wildly temperamental cook, Gyanu, was amazing with every known food except eggs! His breakfast eggs were a disaster. So my seven year old self simply took matters in hand and took to cracking open a freshly laid egg (from our backyard coop) and swallowing it whole before going off to school. I remember those raw breakfast eggs, a hint of salty, glutinous and quick down the gullet!
But Akoori is a different thing altogether. It is a food of the Parsis of India, ancient Persians who sought and found political refuge in India eons ago, a people who appreciate the subtle taste and nutrition encoded in eggs.
INGREDIENTS
4 eggs
1 tsp salt
3 Tbsp oil or butter
1 med onion, finely diced , ( 1 1/2 cups)
1 tomato finely diced, (1 cup)
1 tsp finely diced hot green chilies
2 Tbsp chopped green cilantro
DIRECTION
Break the eggs in a bowl and beat them till the yolks and whites are blended., and set aside.
Heat the oil or butter in a pan over medium heat and add the diced onions.
Cook the onions till they are soft and translucent, but do not brown.
Add diced tomatoes, green chilies and the cilantro.
Cook for 3 minutes.
Stir in the beaten eggs.
Add the salt.
Stir gently and cook on medium heat till the eggs and vegetables come together as soft scrambled eggs.
Be careful not to overcook. Eggs are gentle, so gentle them along.
And, enjoy!
:)
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