Friday, March 28

Egg Bhurji


2 Tbsp Vegetable oil
2 medium Onions
2 Green chillies
1 inch piece Ginger
½ tsp Turmeric powder
¾ tsp Chilli powder
2 Tomatoes
4 Eggs
110 ml Milk
to taste Salt
½ Bunch coriander leaves


Beat eggs into a mixing bowl.
Add 1/4 of a cup of milk, and whisk thouraly.
Chop the onions finely.
Next, finely chop 2 green chillies,tomayoes and ginger.
Roughly chop up half a bunch of coriander leaves also.

Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.
Add the chopped onion and chilli to the pan, and cook until the onion is translucent.
Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying .
Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. Add a little water along the way, Stir and cover. Leave to simmer for about 10 minutes
Now add the egg and milk mixture . Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks.
Gently stir in the chopped coriander leaves.
Spoon into a dish. And serve.

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