1teaspoonfinely chopped green chiliesadjust as per your taste
2tablespoonsmilkreplace with heavy cream for creamier akuri
½teaspoonsalt or to taste
2tablespoonsfinely chopped cilantro (coriander)
Break eggs into a mixing bowl and whisk them well using a wire whisk. Set them aside.
The more you whisk the eggs, the fluffier and soft the akuri will be.
Heat vegetable oil in a pan over medium heat.
Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
Add onions and fry until they turn slightly brown in color. Keep stirring frequently while frying.
Now add garlic and green chilies and cook until the onions turn nicely browned.
Note - If you like tomatoes in your eggs, then add ¼ cup of finely chopped tomatoes at this stage and cook for 2-3 minutes.
Add turmeric powder and cook for 1-2 seconds.
Now reduce the heat to low and add the whisked eggs, milk, and salt to the pan.
Using a spatula, keep scrambling the eggs until they are slightly cooked. Keep scraping the sides and the bottom of the pan while scrambling. The texture of the eggs should be soft, creamy, and slightly runny.
Tip - You can keep removing the pan from the heat if the eggs are scrambling too fast.
Keep in mind that the eggs will keep cooking from the residual heat, so remove the pan from the heat as soon as the eggs are just set. Never overcook the eggs.
Garnish with chopped cilantro (coriander) and serve hot with toasted pav or bread.