Akuri Recipe

Crack the eggs into a medium bowl. Add the milk, salt and freshly ground black pepper. Whisk until combined and slightly frothy. Set aside.

Prepare aromatics: finely chop the onion, mince the garlic, grate the ginger, finely chop the green chilies and tomato (if using). Chop cilantro and set aside.

Heat fat

Place a heavy skillet or nonstick frying pan over medium heat. Add the butter and vegetable oil. Heat until the butter melts and begins to foam but does not brown.

Add the chopped onion and a pinch of salt. Sauté, stirring frequently, until the onion is soft and translucent, about 6–8 minutes. Lower heat if onions start to brown quickly.

Stir in the grated ginger, minced garlic and chopped green chilies. Cook for 30–45 seconds until fragrant.

Add turmeric, ground cumin and ground coriander. Toast the spices with the aromatics for 20–30 seconds, stirring constantly to avoid burning.

If using tomato, add the chopped tomato and cook until it softens and releases juices, about 2–3 minutes. Season lightly with a pinch of salt.

Turn the heat to low-medium. Give the whisked eggs a final quick stir and pour them over the softened aromatics in the pan.

Using a spatula, continuously stir and scrape the eggs across the pan, bringing the cooked edges into the center. Keep the eggs gently moving so they remain moist and slightly curdled rather than forming large curds.

Cook the eggs until just set but still soft and slightly runny — about 2–4 minutes depending on heat and pan. Remove from heat a touch before your desired doneness; residual heat will finish them.

Stir in the chopped cilantro and lemon juice, check seasoning and adjust salt and pepper to taste. Mix gently to combine.

Serve Akuri immediately while hot with warm buttered toast, pav or naan. Garnish with extra cilantro and serve with hot sauce or mango chutney on the side if desired.