Egg burji often sees our breakfast table on the weekends,
especially if my lunch is going to be late or we are going out shopping. This is one of the easiest recipes and was passed down to me by my dear friend Simi Reji, my husband’s friend’s
wife. Several years back, they had stayed over at our place while we were in
Portsmouth; some six years or so ago when I didn’t blog and I didn’t really
cook great. Wondering what to make for breakfast that day, she told me there is
an easy recipe that could be made with very little ingredients and in no time.
That was when I was introduced to this humble recipe and I have been making
this on a regular basis ever since. They are in America now, but I remember her
every time I prepare bhurji.
There are several versions of egg burji, but this is how
I prepare, how we like it. This is a straight forward recipe, quite easy to
make and a versatile one. You can modify the recipe to your liking and throw in
cooked vegetables if you fancy. You can also add little bit of ginger along
with onions. Below given is my usual
recipe that I make again and again without any modification. I sometimes opt
out capsicum if it is not available and adjust the heat in the bhurji depending
on the chilli I use. Reduce the chilli powder if you are going to use hot green
chilli. As I use mild chilli powder, I add quite a bit of it. You can play
around with the recipe; however, it will taste great.
Egg Bhurji/Burji
(Spiced up Indian Scrambled Egg)
Ready in 20
minutes
Serves 3-4
Ingredients:
4-6 large eggs, lightly beaten with a tsp or two of water
**
1-2 tbsp oil, coconut oil or vegetable oil
1 large onion, 130g, finely chopped
6-8 curry leaves, finely chopped
1 medium tomato, 120g, finely chopped
¼ piece of green capsicum finely chopped
1-2 green chilli
1-1 ½ tsp mild red
chilli powder
½ tsp turmeric powder
a pinch of garam masala
2 tbsp chopped coriander leaves.
Preparation:
1. Heat a medium size non-stick pan to moderate heat and add oil.
2. When hot, throw in chopped onions and salt sauté until it is soft.
3. Add in the chopped curry leaves and green chilli if adding and sauté
for a minute.
4. Add tomato and cook it covered until soft.
5. Add in the chopped capsicum and sauté for a minute.
6. Add in chilli powder and turmeric and cook on medium heat until the
spices are cooked, for a minute or two.
7. Add the beaten egg and let it cook for 30 seconds or so until it
starts cooking. Keep stirring, scrambling the egg until it is cooked to preferred
consistency. Add a good pinch of garam masala on top and add coriander leaves
and mix well.
Serve hot with Toasted bread.
Notes:
I add water while whisking eggs to prevent the burji going really dry.
By adding water, you get burji that is slightly wet or not rubbery. But you can
opt it out if you like your bhurji to be really dry.