Scrambled eggs or Masala Bhurji - Indian Style
Indian-style scrambled eggs is made using tomato, onions, green chillies that are gently spiced with cumin and turmeric.
The Indian-style scrambled eggs is made using tomato, onions, green chillies that are gently spiced with cumin and turmeric. Served at the roadside dhaba (eatery) next to my college, one plate was often shared by three of us but we asked for extra bread. Those days money was tight but laughter was not and many an afternoon were spent bunking classes (shhh) and eating masala bhurji with extra bread. I then found out that similar (but not the same) dish is also a part of Parsi cuisine and is know as Akoori.
My husband loves it and it is frequent mention on my meal plan, especially on Sunday mornings when a satisfying meal is needed in a matter of minutes!
“Those days money was tight but laughter was not and many an afternoon were spent bunking classes (shhh) and eating masala bhurji with extra butter pav. ”
Masala Bhurji – Smart Cooking Tip
Keep some of the masala bhurji aside and use in a quick packed lunch for the next day. Just add some ketchup or a chilli tomato sauce in two bread slices along with a cheese slice if you like. Perfect for a warm toastie.
Eggs 6-8 (medium to large)
Milk 1/3 cup
Finely grated fresh ginger 1 teaspoon
Finely grated fresh garlic 1/2 teaspoon
Diced tomato 1
Chopped green chillies 2 -3
Finely chopped small onion 1
Cumin seeds 1⁄2 teaspoon
Ground black pepper 1⁄4 teaspoon
Ground turmeric 1⁄8 teaspoon
Ghee 2 tablespoons
Salt to taste
Chopped coriander leaves 2 tablespoons
1 Beat eggs, milk, salt and pepper until well mixed.
2 Heat ghee or butter in a large, heavy frying pan and cook the cumin seeds and chillies till lightly spluttering
3 Add the turmeric, ginger, garlic and onions. Cook until soft.
4 Add tomato and fry for one or two minutes until soft
5 Stir in the egg mixture, cook over low heat and ensure that eggs do not stick to the bottom of the pan
6 Cover for a minute or two until eggs are of a creamy consistency (they should retain some moisture). Add in half the coriander and stir gently
7 Garnish with coriander and serve with toasted bread or pav with a generous helping of butter