Skip to content

Egg Bhurjee – Spiced scrambled eggs, Bombay style

May 10, 2015
tags: , ,
by
A view of downtown Minneapolis from the St. Anthony Main neighborhood.

A view of downtown Minneapolis from the St. Anthony Main neighborhood.

Spring is here in it’s full leafy, fragrance-of-the-grass, sunny glory here in Minneapolis, and everyday I walk out of my home and marvel at the fresh air, the sound of birds chirping, and the cool (not freezing) breeze on my face. Spring has this quality of making me feel refreshed and renewed every year. The long winter here makes me crave for this season and I cannot believe it is finally here!

Spring also, at least for the last couple years, makes me introspective about how far I’ve come. Perhaps the new buds and leaves on the trees remind me about the progression and growth of life. And my own progression. It is co-incidental because this May marks 3 years since I’ve been divorced. When I sat down one evening a few days ago in my little red armchair in my apartment, I had a smile on my face as I reflected on my experiences these 3 years. How much have I done, and seen and experienced! And I know that I would have never, ever experienced these things, with the energy, honesty, openness and joy that I did, if I was married to the person I was. In so many ways I am thankful I experienced what I did. And thankful to him. It was meant to be, and only in feeling like I had nothing, like I was incapable of having or feeling anything, was I driven and motivated to accomplish, feel, accept, be strong, defy, exert, experience, celebrate, express, and be the person I’ve always wanted to be on the path of becoming. It is an incomparable feeling that I am so grateful for finally acknowledging.

Celebrations!

Celebrations!

And so, I celebrated last weekend with a few friends. And we did what we do best. Get goofy, make jokes we shouldn’t, stay out too late and laugh too much. (PS. The shrimp steamed buns at Moto-I are fab!!).

After a night of indulgence, I needed something fortifying in the morning. And what better occasion to make it than Mother’s Day, for a dear friend and mom! I had her over for breakfast and decided to treat her to my favorite style of eggs – Bhurjee, Bombay style.

Egg bhurjee - Spiced scrambled eggs

Egg bhurjee – Spiced scrambled eggs

Bhurjee, to the best of my knowledge is a breakfast preparation that originated on the street food stalls of Bombay. The low-cost eggs, coupled with a few simple vegetables and spices, makes a satisfying and inexpensive meal for laborers and office-goers in Bombay. I remember going to one such street stall for a late night meal after several hours of partying when I was in college (shhh… don’t tell mom I did this 😉 ). It is all together, warming and completely satisfying. Coupled with hot charred pieces of bread, standing by Marine Drive, with the smell of salt in the air, bhurjee can feel like an adrenalin shot when one is tired.

Make it this weekend for breakfast! My recipe is ensures soft, creamy eggs with a good kick. Follow my recipe and you will not be disappointed! Here it is:

Serves 3

You will need:

  • 5 eggs
  • 2 tbsp milk
  • 1/2 medium sized white onion, chopped
  • 1 medium sized tomato, chopped
  • 1/2 tsp chili powder
  • 1 tsp Dhania-Zeera powder (Cumin-Coriander)
  • 3 tbsp olive oil
  • Salt to taste
  • Black pepper and a handful of chopped cilantro for garnishing

DSC_0316

Method:

  • Crack open the eggs in a bowl and beat very well with the milk.
  • In a non-stick pan, heat the olive oil and sautée the onion on medium heat until slightly brown and translucent. Then add the tomatoes and cook until softened.
  • Add all the spices except for the black pepper, and salt. Mix well, and slowly pour in the egg mixture.
  • Turn heat to medium-low. With a spatula, keep separating the cooked egg from the bottom of the pan and keep enveloping it in the raw egg. Make sure you keep the heat to medium-low to ensure soft eggs.
  • Once cooked, turn off heat and mix in a sprinkling of black pepper, and the chopped cilantro leaves.
  • Serve immediately with hot buttered toast or charred buttered bread.
Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: