We're constantly casting about for new things to try to make our mundane meals a little more exciting without being too complicated to put together, and boti ni akuri fits the brief perfectly.
Boti ni Akuri is something I had vaguely heard of and it was on my long list of Must Try Parsi dishes. Akuri itself is one of my favourite breakfast dishes and the addition of boti or chunks of mutton took it to another level entirely! The easiest way is to reserve a few pieces from the mutton curry or any other mutton preparation that you've made for dinner, to be used for this akuri the next morning. A tiny bit of planning can get you awesome rewards!
Boti ni Akuri
1/4 cup milk
6 chunks of mutton, cooked and deboned.
2 onions, sliced and fried till brown
1 small tomato, chopped fine
3 green chillies, chopped fine
2 tbsp fresh coriander, washed and chopped fine
1 tbsp fresh mint, washed and chopped fine
1/2 tsp turmeric
1/2 tsp Dhansakh masala
1/2 tsp pepper powder
Prep all the ingredients and keep them ready. Chop the mutton pieces into really small cubes. If you're using mutton leftover from dinner wash off the gravy from the pieces or your akuri will taste strongly of dinner.
In a nonstick pan heat the butter gently. Use a couple of tablespoons of butter at least. Once heated, add the chopped chillies, mint, tomato, coriander, and spices and fry for a couple of minutes. Add the cooked mutton chunks and then the fried onions. Mix it all well and let it cook.
In a clean bowl beat the eggs with the milk and a little salt.
Pour the beaten eggs slowly into the mutton mix and stir as you go. Keep stirring slowly allowing the eggs to cook and everything to mix nicely. Once the eggs are done to the consistency you like take them off the heat. Garnish with chopped coriander and fried onions if you like.
Serve the Boti ni Akuri with hot chapatis, sliced bread or fresh pav from your local bakery.
This recipe appeared in the August-September Anniversary issue of CaLDRON Magazine