Carrot Akuri -eggless
This is a family version of the Bharuchi Akuri, that was prepared in Bharuch with the addition of badam pasta nay darak - nuts and raisins. The crunch and the sweetness adds to this simple recipe. If you wish to prepare it this way simply add 1/4th cup of raisins and hand chop 3/4th of a cup of the nuts of your choice and add this at the end while warming up the akuri mix.
While there is no egg in this recipe you are welcome to transform it with eggs on top of it - per edu. It is delicious.
500gm/ 1.1 lb onions
500 gm / 1/1 lb grated carrots
4 finely chopped green chillies
1/2 tsp cumin
1 tsp salt
1 cup of finely chopped fresh corriander
Heat the oil and pan fry the finely chopped onions until golden brown.
Add the carrots, chillies, cumin and salt. Cover and cook gently on a simmer until just soft and the oil separates from the vegetables - tayl per avay. Add the corriander. Cook another 5 minutes and keep aside.
This should all take about 30 minutes.
Prepare a firm white sauce with
2 oz salted butter
2 tbsp flour
1 cup of warm milk
In a saucepan melt the butter, add the flour, cook for 3 minutes stirring constantly and add the milk. With a whisk stir until it comes to a boil. The sauce should be fairly thick.
Mix the white sauce into the vegetables, return to the stove, mix well, return to the stove and heat through. S
Mix the white sauce into the vegetables, return to the stove, mix well, return to the stove and heat through. Serve hot with crisp bread.
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The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.