Leela Lasan Ni Akuri – Parsi Style Green Garlic Akuri

As a child I loved Akuri. Nothing quite like my granny’s soft runny scrambled eggs. I like them as a plain egg scramble and as our typical Akuri packed with spice and flavour. My most favourite however was reserved only for the winter months when Green Garlic was a plenty. Leela Lasan Ni Akuri has been a childhood love and even today when I see it at some Parsi wedding menus I’m filled with joy and ensure I get some.

What is Akuri?

Akuri is essentially a scrambled egg or bhurji. The Parsi community calls their scrambled eggs Akuri and it’s made with chopped onions tomatoes coriander and some spices. (I have a recipe for Akuri on this website and my YouTube channel).

What are the types of Akuri

Traditionally there is only one type of Akuri which is your standard Akuri made with chopped onions tomatoes and spices. There are however 2 more types of Akuri. The Leela Lasan Ni Akuri which is made with green garlic only found in the winter months and a Bharuchi Akuri which is made with raisins and dry fruits. Perhaps I’ll make that Akuri sometime as well.

Recipe

Ingredients

3-4 eggs

1 cup of green garlic or leela lasan

Handful of chopped coriander

1 teaspoon butter

1 teaspoon oil

1-2 chopped green chilies

Salt

Pepper

Method

Chop the green garlic into chunks or finely minced, however you prefer. Make sure to chop the white garlic pod as well as the tall green stalks. Both add flavour.

In a pan add the butter and oil (so the butter doesn’t burn) and add in the green garlic and cook for a couple of minutes. Add in the chopped chilies and cook both for a couple of minutes till it’ starts smelling fragrant.

Add in 3 to 4 lightly beaten eggs along with some salt and pepper to taste.

Cook the eggs into a light soft scramble along with the green garlic. Make sure it all mixes together and from time to time take the pan off the stove so the eggs don’t over cook and become a bhurji.

It will only take a few minutes to cook, once cooked serve hot and garnish with chopped coriander or more of the green garlic chives and enjoy.

How to Server Leela Lasan Ni Akuri

It’s so tricky because the eggs keep cooking with the heat from the pan or then they congeal quickly so my recommendation to serve Leela Lasan ni Akuri is to eat it hot with a slice of buttery toast or crusty brun pao. Don’t wait for fancy serving just eat it hot and enjoy. It can also be eaten with fresh hot chapati or roti.

Other Videos On My Channel

zfds