by Fabian Panthaki
This Valentine’s Day a Gentleman cooks Akoori for his sweetoolies.
Akoori is a classic Parsi late-morning breakfast offering. It is best served generously – in large quantities, to a large group of devoted eaters and without bothering about calories.
This adapted version, with a few international additions and using my father’s hand-made garam masala (I’ve substituted for individual spices here), is my go-to dish for leisurely Sunday brunches that involve bunches of friends. Along with some chai, of course.
What you need (to serve 4)
Oil; a little
Butter; dollops of
Onions; 2 large, finely chopped
Tomatoes; 4 large, finely chopped
Red chilli powder; ½ tsp Turmeric powder; ½ tsp Cumin powder; 1 tsp
Eggs; 8, beaten well
Strong hard cheese; 2 tbsp, grated (Mature Cheddar, pecorino, or grana padano are ideal)
Coriander leaves; big handful
Sumac; 1 tbsp
Tabasco Green Pepper sauce; 1 tbsp
White bread; sliced, medium-toasted
What you need to do
1) In a big pot, heat the butter and oil and saute the onions over a medium flame until they are golden-brown (pic 1, see gallery above).
2) Add the spices and continue cooking for 3-4 minutes. Add in the tomatoes, and sauté till they go deep-red. Add a glass of water and let simmer until dry, mashing all the while to soften thoroughly (pic 2).
3) Add some more butter, and stir in the eggs and cheese. Gently, and at occasional intervals, scrape away the thickenings from where they stick to the bottom of the pan.
4) Mix in the coriander leaves, sumac, and Tabasco sauce. Leave it ever-so-slightly runny and fluffy.
5) Taste; add salt and some more butter for perfection. Garnish with coriander leaves (pic 3).
6) Spoon onto slices of buttered toast, and serve along with a cuppa of strong adrak-pudina chai.