Egg Bhurji Tamil Style

Ingredients

• - 500g scrambled eggs
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Heat butter and oil: Heat 1 tbsp butter and 1 tbsp oil in a non-stick pan on medium heat.
4. Fry onions: Add chopped onions, green chillies and ginger. Cook on medium heat 4 minutes until onions soften.
5. Add tomatoes: Add chopped tomatoes and cook 3-4 minutes until just soft but not mushy.
6. Add spices: Add half tsp turmeric and half tsp garam masala. Stir 30 seconds.
7. Pour eggs: Pour beaten eggs over the vegetables. Reduce heat to low immediately.
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. Remove while slightly underdone: Take off heat just before eggs look fully set — they continue cooking from the pan heat.
10. Serve: Add a dollop of butter and garnish with fresh coriander. Serve immediately with pav, toast or chapati.