Akuri

Ingredients

• 6 large eggs
• 3 tbsp double cream
• 2 tbsp ghee
• 1/2 tsp cumin seeds
• 1 medium red onion, finely chopped
• 2 green chillies, finely chopped
• 1 in (2.5 cm) piece ginger, finely grated
• 2 garlic cloves, finely chopped
• 1 medium tomato, deseeded and finely chopped
• 1/4 tsp ground turmeric
• 1/2 tsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 3/4 tsp fine salt
• 1/2 cup coriander leaves and stalks, chopped
• 4 pav rolls, split and buttered

Before you cook

• Chop the onion, chillies and garlic finely and grate the ginger.
• Deseed the tomato and chop the flesh small.
• Chop the coriander, keeping the stalks and leaves in separate piles.
• Beat the eggs with the cream and half the salt until just streaky, no further.

Steps

1. Melt the ghee in a wide non-stick pan over medium heat.
2. Add the cumin seeds and let them sizzle for 15 seconds.
3. Stir in the onion and cook for 5 minutes, until soft and pale gold but not browned.
4. Add the garlic, ginger and green chillies and fry for 1 minute.
5. Stir in the coriander stalks, turmeric, chilli powder and the remaining salt.
6. Add the tomato and cook for 3 minutes, until it slumps but still holds its shape.
7. Turn the heat down to its lowest setting.
8. Pour in the beaten eggs and leave them completely still for 20 seconds.
9. Drag a wooden spoon slowly through the eggs, folding soft curds up off the base.
10. Keep folding gently for about 4 minutes, until the eggs are just set and still glossy.
11. Pull the pan off the heat while the eggs look very slightly underdone.
12. Sprinkle over the garam masala and the coriander leaves.
13. Spoon the akuri onto warm plates and serve with hot buttered pav.