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masala
egg
bhurji
Spice up your scrambled eggs with this desi twist.
A few tweaks made to my mother's recipe, which I grew up eating, this is one of my breakfast favourites.
You will need:
1 tsbp ghee
½ onion
1 green chilli
1 clove of garlic
½ tsp red chilli powder
¼ tsp salt
¼ tsp cumin powder
¼ tsp coriander powder
â…› tsp turmeric powder
â…› tsp garam masala
â…› tsp ground black pepper
3 tbsp tomatoes, chopped
2 eggs +¼ tsp salt
3 tbsp milk
1 tbsp coriander leaves, chopped
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20 mins. Serves 1
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Heat up a pan on medium heat. Roughly chop the onion, and finely chop the green chilli & garlic.
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Add ghee to the pan and sauté chopped onions and green chillies for 3-4 minutes.
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Add in garlic and salt. Continue to sauté for another 2-3 minutes. The onions should have a nice golden brown colour.
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Add in all of the spices and cook for a few seconds, then add in roughly chopped tomatoes. Mix well.
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Whisk together eggs, milk and salt. Turn down the heat to low and pour in the eggs.
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Let the mixture sit for 30 seconds, then begin to scramble by pulling the eggs from the sides of the pan to the centre.
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When the eggs are not runny any more, but still appear wet, add in fresh coriander, give it a final mix and transfer the eggs onto your plate.
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Garnish with some more coriander leaves and green chillies. Serve warm with some toasty brun paav or any crusty bread of your choice.
