egg bhurji.
(inda bhurji/anda bhurji)
Indian scrambled eggs.
Ingredients:
4 eggs.
1 small red onion/1 shallot, fine dice.
3 cloves garlic, minced.
1” knob ginger, minced.
1 birds eye chili, minced.
2 tsp tomato paste.
1/2 cup chopped tomatoes, cherry/roma.
1 tsp garam masala.
1 tsp red chili powder.
1/2 tsp coriander powder.
1/2 tsp cumin powder.
1/2 tsp turmeric powder.
1/4 tsp black salt.
lemon juice.
coriander leaves, chopped.
kosher salt.
1-2 tbsp ghee.
Equipment:
non-stick pan.
spatula.
Yield:
1-2 servings.
Execution:
cook.
In a non-stick pan set over medium heat, add ghee and onion.
Cook the onions until they start to brown, add the garlic, chili and ginger.
Cook until aromatic, 1-2 minutes.
Add the tomato paste and spices, reduce the heat to medium-low and allow to cook until the tomato paste turns a dark red/brown colour. Add a pinch of salt.
Add the tomatoes and a splash of water, increase the heat to medium-high, once the tomatoes are broken down and the liquid is simmering, reduce the heat to low and allow to cook for 10-15 minutes or until the fat from the ghee seperates from the tomato liquid.
The liquid will begin to fry in the ghee becoming increasingly aromatic and concentrated, add a pinch of salt.
Once half of the moisture has evaporated from the tomatoes and everything has carazmelized, add the eggs and increase the heat to medium.
Drag the sptaula along the bottom of the pan in long strokes, creating large egg curds as it cooks. Preferably, these eggs should you be slightly overdone in comparison to a standard scrambled eggs, this is so the eggs are able to absorb more of the aromatic gravy.
Once the eggs are cooked and you have formed large fluffy pieces of egg, cut the heat and add the chopped coriander.
Season to taste with salt and lemon juice, serve.