Egg Bhurji

This next dish could very well be the simplest one in my list till date. However there are just some tweaks here & there. This can also be seen as another version of scrambled eggs sautéed with onions and the addition of spices takes this dish to a whole different level. Best served with rotis and bread.

Ingredients

• 2 eggs
• ¼ cup milk
• A pinch of salt
• 1 onion medium finely chopped
• 2 clove
• 1 cardamom pod
• 1 small cinnamon bark
• 2-3 pepper corn
• 1 pinch of fennel seeds
• 2 tsp. ginger garlic paste
• 1 stalk of curry leaves
• 1 tbsp. chilli powder
• 1 tsp. turmeric powder
• 2 tsp. coriander powder
• 1 tsp. garam masala powder
• 2 small tomatoes finely chopped
• 1 veg stock cube/ salt
• Coriander leaves for garnishing

In a bowl, beat eggs with a pinch of salt. Add milk and whisk nicely. Keep it aside.

In a non-stick pan. Heat 2 tbsp. veg oil. Add clove, cardamom pods, cinnamon bark. Pepper corns and fennel seeds and sauté for a minute.

 Add chopped onions and sauté till translucent. Add ginger garlic paste and curry leaves and sauté for a minute. Add chilli powder, turmeric, coriander and garam masala powder; sauté for about two minutes. 

Add chopped tomatoes and 2 tbsp. water and veg stock/ salt and cook till tomatoes are done.

Add the egg-milk mixture and stir continuously on a medium high flame. The dish will be all watery. But don’t worry, eventually it will thicken up. Stir continuously until the milk is all dried up. This will take up about 4-5 minutes. In between scrape down the bottom and sides of the pan. 

Check for salt and garnish with coriander leaves.