Beat the eggs with milk and salt and keep aside.

Heat butter in a pan and add cumin seeds. Allow them to splutter.

Add onion, garlic and green chillies and sautè until the onion turns completely translucent.

Now, add potato, turmeric powder, chilli powder and 2 pinch of salt and mix well. Sprinkle some water, cover the lid and let the potato get cooked on low to medium flame. Cook for 7-10 minutes or until the potato becomes completely soft.

Add the beaten eggs and slowly mix with the potato mixture. Lower the flame and keep stirring the mixture.

Once the eggs are properly cooked (but little soft and runny, not overcooked) add the chopped coriander leaves and mix well.

Sprinkle black-pepper powder and give it a quick mix. Turn off the flame.

Your Akuri is ready to be served now. Served with bread toast or pav.