Ingredients

• 6 Eggs
• 1/2 Onion, medium, finely chopped
• 1 Tomato, small, finely chopped
• 1 Green chili (like serrano or bird's eye), finely chopped
• 1 teaspoon Ginger-garlic paste
• 1/2 teaspoon Cumin seeds
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1/2 teaspoon Garam masala
• 1/4 cup Fresh coriander leaves (cilantro), chopped
• 2 tablespoons Fresh mint leaves, chopped
• 2 tablespoons Butter or Ghee
• 4 Pav (soft Indian bread rolls)
• to taste Salt
• 1 pinch Sugar

Instructions

1. 1

   In a bowl, whisk the eggs with salt and a pinch of sugar until well combined. Set aside.

2. 2

   In a pan, melt the butter or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds.

3. 3

   Add the finely chopped onion and sauté until translucent. Stir in the green chili and ginger-garlic paste, then cook for one minute until fragrant.

4. 4

   Add the chopped tomato, turmeric powder, coriander powder, and garam masala. Cook, stirring occasionally, until the tomatoes soften and the oil separates from the spices.

5. 5

   Pour the beaten eggs into the pan. Stir constantly over low-medium heat until the eggs are scrambled to your preferred consistency (slightly creamy is ideal for Akuri).

6. 6

   Remove from heat and fold in the chopped fresh coriander and mint leaves.

7. 7

   Serve the hot Akuri immediately on lightly toasted pav or bread of your choice.