I grew up in Mumbai, the erstwhile Bombay, a vibrant and thriving metropolis on the west coast of India. The food I ate while I was growing up there, the food I saw being cooked in the roadside eateries, has had a tremendous influence on what I cook and the way I cook it.
Bhurji Pav is one such easy to prepare, delicious and nutritious offering that is omnipresent in the little food stalls that dot the streets of Mumbai. Bhurji is a kind of scrambled eggs sans the butter and milk, infused with spices instead.
This is my take on the egg bhurji - my spicy scrambled eggs with the added goodness of some vegetables. It is extremely easy to prepare, and gets done in minutes. So it is a good staple to have on stand-by when you are hard-pressed for time. Or when you simply fancy some spiced up eggs.
|Spicy Scrambled Eggs (Bhurji)|
To make my spicy scrambled eggs you will need:
|A few ingredients|
- 4 medium eggs
- 1 medium sized onion, finely chopped
- 1 large pepper, cut and diced
- 1 tomato, cut and diced
- 1 tsp finely chopped ginger
- 1/2 a green chilli, cut lengthwise and deseeded if necessary
- 3 tbsp vegetable cooking oil
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp red chilli powder
- salt to taste
- few sprigs of chopped coriander
- a sprig of coriander to garnish
|The prepared ingredients|
Saute the onions for a few minutes till they become transluscent and pink. Do not let them brown. Now add the cumin and coriander powders and continue to saute all the ingredients for a couple more minutes. The fragrant aroma of frying spices should now envelop you.
The tomatoes are next to go into the saucepan. Saute these for a couple of minutes. Now add the chilli powder and salt and give all the ingredients a good stir.
Add the diced pepper and let it soften and cook for 8-10 minutes.
Once the pepper is well cooked, break the eggs into the saucepan, one at a time, stirring intermittently. This is to ensure that the eggs get scrambled up properly.
Cook the eggs for 3-4 minutes till they are completely done.
Remove the saucepan from the heat and stir in the chopped coriander.
Plate up and garnish with a sprig of coriander.