I had to fly down to India on urgency in December, but had hopes of continuing to post recipes for Christmas. Unfortunately with no access to WiFi, I was unable to post. Being down after 3 years and with plenty of odd jobs to complete I couldn’t even visit a cybercafe. So sorry for that.
Now that I’m back and have got over the jet lag and initial sickness I’m back to posting.
So to each and everyone of you A Very Happy and Prosperous New Year first and foremost. Now starting this New Year with an easy street food – Egg Bhurjee.
The first time we ate Egg Bhurjee was when my grandad was in the hospital. Staying in the hospital made me sick. (I couldn’t cook after returning home, being relieved by mum for the night) So dad decided that we would eat Egg Bhurjee for dinner, which I tasted at a street vendor’s stall.
I loved the taste. So anytime after that we needed to prepare a Tiffin in a jiffy I would prepare Bhurjee. Now without much ado jumping to the recipe.
Ingredients for Egg Bhurjee
- 4 eggs break into a bowl and beat well.
- 3-5 medium size onions cleaned, washed and finely chopped
- 2 tomatoes medium size washed and finely chopped
- 4-5 green chillies washed and finely chopped
- Coriander leaves 1/3 bundle washed, cleaned and finely chopped
- Oil for sauteeing
- Salt as per taste
- 1 tbs. Water
Method: In a non-stick vessel add oil. Let it become hot. Now add the finely chopped onions and fry for 2-3 minutes. Cover and after the onions have become translucent add the chopped green chillies. Stir to mix well. Cover and after a few minutes add the tomatoes. Stir well. Cover and keep for about 5 minutes. Open and stir well. Now add the eggs and continuously stir. Add the water to break the albumin in the egg. Stir. Cover and let it cook for 5 minutes. Lastly add salt to taste and stir. Before switching off the gas add the coriander. Stir well. Switch off the gas and enjoy with hot chappatis/parathas/phulkas or bread.