Parsi Akuri
Ingredients-
- Eggs - 3
- Onion, chopped - 1 large
- Sundried tomatoes, chopped - Quarter cup
- Chilies, chopped - 2
- Coriander leaves, chopped - half cup
- Garlic, chopped - 5 pods
- Salt
- Red chili powder - 1 tea spoon
- Turmeric- 1 tea spoon
- Cumin powder - 1 tea spoon
- Black pepper, crushed - 1 teaspoon
- Butter - 1 table spoon
- Avocado, ripe - 1
- Refined Oil - 2 table spoons
- Parmesan cheese, grated - 3 table spoons
- French baguette - 1
Method
- Heat refined oil in a pan and cook onion till brown.
- Add chopped chilies and sun dried tomatoes and cook for a minute.
- Add all dry spices and cook further for a minute.
- Turn the gas off at this point. Add beaten eggs, salt and coriander leaves.
- Stir continuously, off the flame, while the pan is still hot, add butter and cook till creamy.
- The heat in the pan should cook the eggs right through. The akuri should not end up overcooked, but should be a little wet.
- For a dryer akuri, turn the flame on and cook the eggs till desired.
- For the crostini, slice the French baguette and toast them till brown.
- Cut the avocado into halves, take the seed out and scoop out the pulp.
- Season the pulp with salt and pepper, mash them with a fork.
To assemble the crostini -
- Place the warm toasted costinis on a plate.
- Spread the avocado mash on the toast.
- Top the avocado mash with warm, creamy akuri.
- Generously sprinkle grated parmesan cheese on the egg.
- Garnish with chopped coriander and more sundried tomatoes.