Description
A simple egg bhurji breaks children into Indian food without the bold slap-in-your-face flavors.
Ingredients
Scale
- 1 medium onion, diced
- 2 medium tomatoes, diced
- 2 tablespoons of ghee or butter
- 1 handful of frozen peas
- 1 green chilli, sliced
- 1 teaspoon of turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/4 cup of milk
- 4 eggs
- Salt and pepper to taste
- Fresh coriander, chopped, to garnish
Instructions
- Slice and dice your onions, chilis and tomatoes.
- Add your butter or ghee to a non-stick frying pan and place on medium heat.
- Allow the butter or ghee to melt. Don’t let the butter burn or it will discolor the eggs and change the flavor.
- Add the onions and tomatoes and allow them a few minutes to sweat.
- Add the peas and chili then the turmeric, garam masala and coriander powder.
- In a bowl, pour the milk into the eggs and lightly whisk.
- Add the egg mixture to the pan and let it sit for around 20 seconds.
- Stir the bhurji with a wooden spoon and let it rest for a few seconds before stirring again.
- Continue until the eggs are softly set then remove from the heat and garnish with fresh coriander. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 5 mins