Boiled Egg Stir Fry (Golden Yolk Akuri)

INGREDIENTS:

Eggs 4 (Hard-boiled and peeled)
Onion 1 large, finely chopped
Tomato 1 finely chopped
Green Chilis 1-2 finely chopped
Ginger-Garlic Paste 1 tsp
Butter 1 tbsp
Oil 1 tbsp
Turmeric Powder 1 tsp
Kashmiri Red Chili Powder 1/2 tsp
Garam Masala Powder 1/2 tsp
Black Pepper Powder, a pinch
Salt to taste
Coriander Leaves 2 tbsp chopped

METHOD:

Serving Size: 2-3

Slice the hard-boiled eggs in half vertically. Carefully lift out the whole yolks. Set them aside on a plate.

Finely chop the egg whites into cubes. Heat the oil and butter in a pan. Add the onions and saute until they turn translucent.

Stir in the ginger-garlic paste and green chilis. Sauté for a few seconds, then add the tomatoes, salt and the spice powders. Cook until the tomatoes soften, and the oil separates.

Fold in the chopped egg whites. Stir gently for 1-2 minutes so the whites absorb the masala flavors.

Finally, place the egg yolks into the pan. Stir gently and cook for 1 minute. Sprinkle black pepper powder over the yolks and garnish with chopped coriander leaves and a wedge of lemon.

Serve with roti, paratha or toasted bread and pickled onions.

NOTES:

Traditional Akuri is a cornerstone of Parsi cuisine. The dish is made with softly scrambled raw eggs, gently cooked in a generous amount of butter with onions, green chilis, coriander leaves, and aromatic spices to achieve a creamy, slightly runny texture.

In this recipe, I have reimagined the dish using hard-boiled eggs. The chopped whites are sautéed with the masala, and the yolks are added later for richness, creating a structured, stir-fry-style dish.

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