Eggs are a forever favorite in our home and that's why I constantly try to find out new ways to cook eggs to make boredom at bay. That is why, after I had made a special post about How to make the perfect hard boiled eggs which helped many, I posted an array of Egg recipes; specially egg curries.
Punjabi style quick bhurji was always an instant option in our home. But when I tried this recipe for the first time about an year ago, I have literally stopped preparing our basic bhurji as this recipe gave me a different style and gave a total wonderful transformation to the fried eggs.
This is a Parsi recipe which is a little spicy balanced with a dash of sugar and the use of Parsi Dhansak Masala.
I found this wonderful recipe on a website and this is the original recipe link: http://kenzyskitchenkorner.blogspot.se/2014/05/tabota-par-eda-eggs-on-tomato.html
I have not covered and cooked like in the recipe but did it a little my way and I've lost count how many times I've tried this recipe now. I had even prepared this for my non-Indian guest and she simply loved it !
Here's the simple recipe:
Cooking oil: 3 tsp.
Onion (finely chopped): 1
Green chilli (finely chopped): 1
Cinnamon stick: 1 inch
Ginger-garlic paste: 3 tsp. (I use grated ginger and garlic)
Turmeric powder: 1/4 tsp.
Red chilli powder: 1/2 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Salt to taste
Parsi Dhansak Masala: 1 tsp.
Tomato (chopped): 1 big
Coriander leaves: a handful
Sugar: 2 tsp.
- Heat oil and add the cinnamon stick and immediately add the green chili. Let fry for a bit and add the onions. Let them fry until they are slightly brown.
- Add the ginger-garlic paste and mix well. Let cook until the raw smell goes away.
- Add the dry spices at this point: red chili powder, turmeric powder, cumin powder, coriander powder and Dhansak masala.
- Mix well and add the chopped tomato. Sprinkle salt and mix well. Let cook until the tomatoes are almost soft and mushy.
- Add the chopped coriander leaves and the sugar. Mix everything well and let cook for another 2 minutes.
- Break the eggs and add the this masala. Mix well and let cook. Turn off the flame and serve hot with chappati and raita for a complete easy and quick meal.
And here are the pictures from the lunch I prepared for my non-Indian guest in April this year where I had prepared this with Butter Chicken, plain rice, salad, mint-coriander chutney and chappati: