Akuri

Parsi scrambled eggs — a preparation far more involved than the name suggests: onions fried golden in butter, green chilli, ginger, and tomato added, seasoned with cumin, turmeric, and coriander, eggs beaten and poured in and stirred continuously over low heat until they form large, soft, custardy curds. The texture should be looser and creamier than any other scrambled egg style; finishing with fresh coriander is mandatory. Eaten at Parsi breakfasts with bread or rotli, it is one of the most celebrated expressions of the Parsi obsession with eggs.