Ekoori

Ekoori is how the Parsi community in India does scrambled eggs, and once you try it, plain eggs will never feel like enough. Onions saute until soft, then ginger, serrano chile, fresh cilantro, turmeric, cumin, and chopped tomato cook together into a fragrant spice base before the beaten eggs go in. The turmeric stains everything a gorgeous golden yellow.

The spice base cooks for a few minutes before the eggs, which is what makes ekoori different from just throwing spices into scrambled eggs. Those extra minutes let the raw edges of the ginger, turmeric, and cumin cook out, and the tomato softens into the mixture.

Stir the eggs gently for soft, thick curds. Aggressive stirring makes them rubbery and small.

Kitchen Tips

• Mince the onion fine so it disappears into the eggs. Large pieces create uneven bites.
• Cook the tomato until it’s genuinely soft and broken down before adding the eggs. Raw tomato releases liquid and makes the eggs watery.
• Use medium heat and patient stirring for the creamiest curds. High heat sets the eggs too fast.
• Serve with warm roti, pav (bread rolls), or thick toast to scoop up every bit.

Variations

• Add a handful of chopped spinach with the tomato for a greener, more nutritious version.
• Use green chilies instead of serrano for a different type of heat.
• Fold in crumbled paneer at the end for extra protein and a mild, creamy contrast.