Egg Burji

Egg burji is an Indian-style scrambled egg dish. It’s a college student staple. Cheap, easy, quick and really really tasty. A great way to use up odds and ends. Rotting veg? Not a problem! Just cut off the bits that are less than desirable and save the good bits for the burji.

In this recipe I’ve used potato and carrot. Feel free to substitute. My trick is to finish off the dish with a good dollop of sour cream and yogurt. I think this is a nice way to bring the flavours together and rounds off the dish well.

Egg burji goes well with warm roti.

You’ll need:
6 eggs – beaten well with a little cold water
1 potato – cut into tiny pieces
1 carrot – cut into tiny pieces
1 onion – cut into tiny pieces (or the white part of 2 spring onions)
1 tablespoon ginger garlic paste
2-3 green chilies (cut small)
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala
1 table spoon sour cream or yogurt
Salt to taste

For tempering:
1 spring curry leaves
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
2 dried red chillies – cut into 2

Fresh coriander leaves

Heat butter, add potato and carrot, cook on medium heat until well cooked through. Remove from heat, add onions, pinch of salt and cook until soft, golden and sweet. Add green chilies and ginger garlic paste and stir well. Push onion mixture to side of pot, add little extra butter if required, add tempering ingredients.

Once mustard seeds start popping, pour in beaten eggs and scramble well. Add potato and carrots, and stir well. Add powdered spices and cook on medium heat until dry. Remove from heat, stir through sour cream or yogurt. Stir well, taste and season with salt accordingly. Enjoy!

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