Egg Bhurji Tamil Style

Method

1. 1

   Prep vegetables: Finely chop 2 small onions, 2 tomatoes (seeds removed), 3 green chillies, 1-inch ginger and a handful of fresh coriander. Have everything ready before starting.

2. 2

   Beat eggs: Crack 4-5 eggs into a bowl. Add a pinch of salt, half tsp red chilli powder and 2 tbsp milk. Beat well.

3. 3

   Heat butter and oil: Heat 1 tbsp butter and 1 tbsp oil in a non-stick pan on medium heat.

4. 4

   Fry onions: Add chopped onions, green chillies and ginger. Cook on medium heat 4 minutes until onions soften.

5. 5

   Add tomatoes: Add chopped tomatoes and cook 3-4 minutes until just soft but not mushy.

6. 6

   Add spices: Add half tsp turmeric and half tsp garam masala. Stir 30 seconds.

7. 7

   Pour eggs: Pour beaten eggs over the vegetables. Reduce heat to low immediately.

8. 8

   Scramble gently: Using a spatula fold and push the eggs from edges to centre continuously on low heat. Cook in large soft curds — takes 3-4 minutes.

9. 9

   Remove while slightly underdone: Take off heat just before eggs look fully set — they continue cooking from the pan heat.

10. 10

    Serve: Add a dollop of butter and garnish with fresh coriander. Serve immediately with pav, toast or chapati.