Now who can say no to eggs...hmmm...not me....my love for eggs has been an off and on affair.....truly hated eggs when i was in school at SFX boarding, when we were served cold bulls eyes ( sunny side up) or egg omelettes for breakfast... truly had a hard time either passing them on to willing friends who would sweetly eat it for me or dispose them off in banana skins having dodged the eyes of Sr's waiting at the wash basins where we dropped our plates.
My true love for eggs started after trying the first masala egg burji at an amma's tapri located outside SDM Dental College in Dharwad along the ever busy NH4. Amidst all the dust and flies that accompanied the air, and the single bucket of water she used to wash all her vessels.....the flavours of the egg burji was awesome. She served it in a tiny square metal bowl with 2 pan fried bread slices..and a tall glass of ginger and lime flavoured sugarcane juice....very yummy!!! im sure her burji had a huge fan following....................
Well ive tried over years to copy the flavours of tapri amma's burji, until one day i made this burji which is truly yummy.
Ingredients: Serves 1
Raw Eggs: 2
Red Onion medium: 1/2 Chopped coarsely
Green Chilli- minced finely
Curry leaves: 1 sprig
Mustard seeds: 1/2 tsp
Mangalore red chilli paste: 3/4 tsp
Coriander leaves: 3 sprigs roughly chopped
Grated coconut: 2tsps
Salt to taste
Lime few drops.
1. Break eggs into a large bowl. Add salt to taste . Beat well for a minute till frothy.
1. In a non stick pan take 3 tsps of refined oil (on medium-high heat), when hot add mustard seeds, when it splutters add curry leaves and minced green chillies, fry till fragnant. Then add chopped onions and fry till onions slightly brown.
2. Add the mangalorean chilli paste and fry for 1 minute. Add chopped coriander leaves, fry for a bit more. Add more oil if required.
3. Now add the beaten eggs and reduce the flame to low, gently fold the fried masala into the egg, pour a tsp or more of oil to sides of the pan, and keep gently scrambling the eggs. When still runny add the grated coconut and mix through. Cook till the eggs are soft and just cooked. Take off heat. Squeeze a few drops of lime juice on the top
Serve hot. Enjoy this egg burji for breakfast rolled in chappatis, on top of toast or simply accompanying an evening drink.
* Mangalore ground red chilli paste is available in all mangalore grocery stores. Used most often to fry fish, prawns or other meats. If you cannot get hold of this paste then for this recipe, take in a small bowl- 1 level tsp kashmiri chilli powder, 2 pinches turmeric, 1/4 tsp cumin powder and a few drops vinegar, mix with a little water to form a thick paste. Use with above recipe.
Sending this recipe to event ABC Series: EGG recipes