Akoori, Sausage and Brun Pav

Image Credit: Aneesh Bhasin, Indian WineList

Image Credit: Aneesh Bhasin, Indian WineList

Considered to be a Parsi version of ‘aapru’ England’s big Sunday fry-up, Akoori Pav is a popular breakfast dish at many households and especially when Parsis go on picnics.

In NZ (where I come from), many Parsi families happily used to have Akoori picnics on the beach while the kiwis barbecued their sausages alongside, eyes agog! For something so popular, akoori is easy to make and can be customised to suit any palette – I like mine best with some melted cheese on top. Well, everything tastes much better with melted cheese on top so why not?

While I had already decided to make some Akoori this weekend for brunch, I had a special last-minute treat. Abhishek Singh, Co-Founder of Imly – an online store for home chefs – dropped by for a chat for an article I have been working on. For someone who runs an online food store, Abhishek confessed he only knew how to make an omelette and toast so I took it upon myself to not only share my recipe for Akoori, Sausage and Brun Pav with him but also make him cook it step by step.

P.S. The picture above was taken on another occasion when I was lucky enough to have my food photographed by the very talented Aneesh Bhasin of Indian WineList – if you are curious to know what wine would go with an Akoori read this. For ingredients, refer to the bottom of the post.

Before you start anything, wash all the vege’s and finely chop the tomatoes, onions, chillies, sausages, coriander and mint. Also break the eggs and give them a good whisk.

Chopped IngredientsIn a frying pan, add in the oil and sauté the onions with the ginger garlic paste until soft

Stirfrying onionOnce the onions are soft, add in the tomatoes while stirring continuously. Also add in all the masalas.

Adding Spices

Abhishek adding in all the spices

In a slow stream, pour in the egg batter while stirring non-stop. Add the sausages, half the coriander, salt and lemon juice.

Garnishing with Sausages and Coriander

 

Stirring Akoori

Abhishek stirring vigorously while I add the egg

Let the eggs cook for a couple of minutes and ensure the mixture isn’t too runny. Serve hot with some Brun Pav from your local bakery or bake some of your own bread.

Final Akoori

Needless to say it was a steep learning curve for Abhishek and I am not sure if he is going to return to my kitchen anytime soon given the surprise cooking lesson. He did mention that the Akoori was yummy though – that’s all that matters really in the end. And, if you live in Mumbai and haven’t checked out Imly.in yet – I suggest you do. It is a treat for fellow foodies and home chefs alike!

Chatting over Akoori

To make enough for 4 you will need:

1 tbsp oil
7 eggs
2 medium onions
2 tsp ginger-garlic paste
Big handful of coriander
2 green chillies
4 tomatoes
Few springs of mint
1 tsp turmeric, red chilli and garam masala powders
Juice of 1 Lemon
4 sausages (optional)
Salt to taste

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Comments

  1. Shernaz says

    Good innovation with the akoori. For the vegetarians like me, you can use cottage cheese instead of egg.

    Keep up the good work.
    Mummy

  2. Farhad Wadiwalla says

    Dear Perzen,

    Thanks a mill for the lovely akuri recipe, it turned out to be just awesome !! My full family enjoyed it a lot.

    May I request you to pls share a quick recipe of our beloved “The typical authentic Parsi Poro(omelette)”

    Would await your response.

    Take care n once again thanks.

    God bless!!

    • says

      Hi Farhad – thank you so much for stopping by and I am so happy to note that the Akuri turned out well for you. Yes, will definitely post a recipe of the Parsi poro soon as well! Here’s hoping you cook many more things from the blog soon.

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