Ekuri – Scrambled Eggs with Chilli

January 19, 2020

Ekuri is the Parsi version of scrambled eggs. The Parsis are Zoroastrian Iranians who settled on India’s west coast over a thousand years ago, and their cooking is a blend of Persian and Indian. The dish comes from Mumbai, where it is eaten at breakfast or as a light lunch.

It is scrambled eggs with onion, green chilli, and fresh coriander. Simple to make, and the pan should not sit over the heat any longer than necessary so the eggs stay soft and do not dry out. Serve with toasted bread or chapati.

The amount of chilli is up to you. Two green chillies give noticeable heat without overpowering. For something milder, remove the seeds first.

Ingredients

Serves 4

25 g butter
1 onion, finely chopped
2 green chillies, finely chopped
8 eggs
2 tbsp water
1 tbsp coriander leaves, finely chopped
salt, to taste

Directions

Lightly beat the eggs and water together in a bowl. Set aside.

Melt the butter in a pan over medium heat. Add the onion and fry until soft and golden, 4–5 minutes.

Add the chilli and fry for half a minute until it loses its rawness.

Pour in the egg mixture. Scatter over the coriander and add salt.

Fold the eggs gently with a spatula until just set but still soft. Remove from the heat while there is still a little moisture left – the residual heat will finish the job.

Serve immediately with toasted bread or chapati.

Notes

Active time about 5 minutes, cooking time about 10 minutes.

For a milder flavour, remove the seeds from the chillies before chopping. For more body, add a finely chopped tomato along with the chilli and let it soften slightly before pouring in the eggs.