Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

When the parsis came to India from Persia, they brought culinary ideas with them, including the use of Saffron. This egg recipe is also known as Akoori or Ekoori.


  • 2 tablespoons oil or ghee
  • 1 red onion, finely chopped
  • 1 garlic clove</


Heat the oil or ghee in a heavy-based saucepan over low heat, add the onion and garlic and fry for 4-5 minutes, until soft. Add the ginger and stir for 2 minutes, or until soft. Add the garam masala, chilli powder and saffron and cook for 1 minute. Season with salt.

Whisk the eggs and add them to the saucepan. Cook over low heat, scraping the egg from the side of the pan into the centre