Take a bowl and crack the eggs. Add the milk, salt and black pepper powder. Whisk well to combine. The little milk added gives a very nice velvety texture to the scrambled eggs. Set aside.

Take a pan and add in the oil. Let the oil heat up. Add in the cumin seeds and finely chopped garlic. Add in the finely chopped onions. Add in the chopped green chillies. Cook for a few minutes till the onions are soft.

Add in the finely chopped tomatoes to the pan. Mix well to combine. Add in the salt, turmeric powder, red chilli powder and garam masala powder. Cook till the tomatoes are mushy.

Once the tomatoes are mushy, reduce the flame of the stove to low. Add the whisked egg mixture. Add little butter and coriander leaves. Scramble the eggs on a low flame till the eggs are cooked but still wet. Akuri should not be cooked till its dry. Once the eggs are velvety, switch off the flame and serve hot.

This dish needs to be served hot and it does not store well. Serve immediately with bread or toast.

Enjoy!