Egg Bhurji

"Egg Bhurji" is a dish popular in North and Western India. Its preparation and appearance are similar to scrambled eggs.

One of the best dry side dish for your Phulkas/Chappathis..

Ingredients
Eggs - 3
Chopped Onions - 2 (thinly cut, lengthwise)
Chopped Tomatoes - 2 (very thinly cut, lengthwise)
Ginger Garlic Paste - 1 tsp
Fennel Seeds - 1 tsp
Cumin Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1 tsp
Corriander Powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Oil - 2 tsp
Chopped Curry Leaves - a small cup

Method

Heat oil in a pan. Add fennel seeds and allow it to splutter.

Add the chopped onions, salt and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell is off.

Add all the dry powders one by one, and saute for 2 to 3 minutes.

Add the very finely lengthwise cut tomatoes, half of the chopped curry leaves and fry till you find the oil oozing out.

Break the Eggs and fry it in high flame for 3 to 4 minutes.

Add ghee at the end and switch off the stove.



Transfer the Egg Bhurji to a serving dish and garnish with the remaining chopped curry leaves.

Kerala Egg Curry

"Kerala Egg Curry" is an aunthetic dish from Kerala Cuisine.

This medium spiced egg curry goes well with your Rice, Dosa, Idli & Appam.

In Kerala Cuisine, there wouldn't be any curry without Coconut. Coconut would be used in either of the forms; either Grated or as a Milk or as a Oil. I have used two forms of Coconut in this dish.

Try this out and do post your valuable suggestions/comments.

Ingredients
Boiled Eggs - 2 (cut into 2 halves)
Onion - 1
Tomato - 1
Green Chilli - 1 (very small)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Sambhar Powder(home made) - 2 tsp
Coconut Milk - a small cup
Coconut Oil - 3 tbsp
Salt - as required

Procedure
(1) Heat 2 tbsp of Oil in a pan
(2) Add the chopped Onions, little salt & saute till it turns light brown
(3) Add ginger garlic paste and saute till the raw smell is off
(4) Add the finely chopped green chillies & all the dry powders one-by-one
(5) Saute it for 2 minutes and then reduce the flame
(6) Add the chopped tomatoes and the remaining salt
(7) Saute for 5 minutes and then add a cup of water
(8) Cover and cook till it gets smashed
(9) Add the Coconut milk and simmer the stove
(10) Cover and cook till its done
(11) Switch off the stove and allow it to cool
(12) Grind the cooked mixture in a mixie (but dont make it as a fine sauce)
(13) Pour a tbsp of oil in a pan
(14) Transfer the grinded sauce in the hot oil & reduce the flame
(15) Cook the yellow sauce till it gets thick
(16) Then add the boiled eggs & cook for a min
(17) Transfer the Egg Curry to a serving dish

(18) Garnish with Curry leaves and serve it hot with your main course.

Chettinadu Egg Masala Kulambhu

Chettinadu Egg Masala Kulambhu is a typical Chettinadu recipe that goes good with your Rice, Idly and Dosai.

My mom is an awesome cook and I learnt this recipe from her.

Ingredients
Onion - 1 (finely chopped)
Tomato - 1 (small, finely chopped)
Turmeric powder - 1/4 tsp
Sambhar powder - 3 tsp
Garam masala powder - 1/2 tsp
Water - 2 cups
Salt - to taste (for the gravy alone)

For Egg pieces
Egg - 3
Onion - 2 (very finely chopped)
Green Chillies - 1 (big, very finely chopped)
Curry Leaves - few (very finely chopped)
Salt - to taste (for egg pieces alone)
Oil - 2 tsp

To Grind
Grated Coconut - 2 tbsp
Garlic cloves - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Onion shallots - 5
Tomato - 1 big
Tamarind - a small round sized

To Season
Oil - 1/2 tbsp
Fennel seeds - 1/4 tsp
Curry leaves - 1 sprig

Preparation
1. Beat the egg in a bowl very gently and add the finely chopped onion, green chillies, curry leaves, and salt. (required for the egg pieces alone)
2. In a bowl, pour 2 tsp of oil and spread it all over the inner sides of the bowl.
3. Pour the beaten egg to the bowl and pressure cook it for few whistles.
4. Allow the cooked egg to cool off.
5. Cut the puffed egg cake into square or diamond pieces with a knife and keep the pieces aside.
6. Place a pan and pour Oil to it and add the items given in To Season.
7. Add the chopped Onions and saute till it turns transparent.
8. Now add the chopped tomatoes and saute till it leaves out oil.
9. Its the right time to add the grinded masala and saute till raw smell is off.
10. Add all the dry powders - turmeric powder, home-made sambhar powder, garam masala powder and salt.
11. Saute the masala for few minutes and then add water to it.
12. Cook the masala till raw smell is off. It would take at about 15 to 20 min.
13. When it starts boiling, add the egg pieces and cook for another 2 or 3 min.
14. Pour the Kulambhu to a serving dish.

Spicy Egg Curry

Spicy Egg Curry is another recipe that adds on to my list of own dishes. This curry goes well with Phulkas, Parathas and Rotis.

I often prepare this as a side dish for my Phulkas and Parathas on dinner. I just love this spicy egg curry, and want you readers to try this out.

Ingredients
Boiled Eggs - 3 (cut into 2 halves)
Oil - 1 tbsp
Onions - 1 (big,chopped)
Tomatoes - 2 (chopped)
Cashews - 3
Ginger garlic paste - 2 tsp
Red chilli powder - 1 1/2 tsp
Corriander powder - 3 tsp
Pepper powder - 1/4 tsp
Curry Leaves - few
Water - very little
Salt - to taste

Procedure
1. To a pan, add half of the oil and wait till it gets hot.
2. Now add the chopped onionsand saute till it turns out transparent and then add ginger-garlic paste.
3. Saute till raw smell is off, then add tomatoes and saute for 2 minutes.
4. Add all the dry powders, salt, cashews and saute for 2 minutes.
5. Add little water and cook for a minute and turn off the stove.
6. Grind the cooked masala to a thick gravy and add water while grinding as required.
7. Now heat the remaining oil in a pan and add curry leaves.
8. Pour the grinded gravy and stir for 2 minutes.
9. Add the boiled eggs and turn off the stove.
10.Now the Spicy Egg Curry is ready to be served hot with your phulkas and rotis.