Sunday, May 25, 2008

Egg Burjee.

Egg Burjee.

A quick and easy preparation of the Indian version of scrambled eggs, with a bit of Mallu inspiration.

“You can take the Mallu out of Kerala, but never the Kerala out of a Mallu”


Serves 4

  • 6 Large eggs.
  • 2 medium onions, finely diced.
  • ½ tsp Ginger/Garlic paste.
  • ¼ tsp Red chilly powder.
  • ¼ tsp turmeric powder.
  • ¼ tsp Cumin powder.
  • ½ tsp Salt.
  • ½ tsp freshly ground black pepper.
  • 4 Green chilly, finely chopped.
  • 4 tsp of freshly grated coconut.
  • 1 small bunch Curry leaf.
  • 1 tsp Corn flour blended with 6 tsp of low fat milk.
  • 2 tbs Sunflower oil (you can use any oil of choice)


1. Break the eggs into a bowl and whisk till sufficient, fold in the mix of corn flour and milk.

2. Heat oil in non-stick pan / wok (cheena chatti), first add the chopped green chilly, stir for a while then add the onions and fry till they start turning light brown, at this point add in the ginger-garlic paste and curry leaf and fry till onions turn slightly darker.

3. Add the chilly, cumin, turmeric powders and fry for a couple of minutes.

4. Add the beaten eggs along with salt and fry till eggs are set. For the Indian version of the scramble the eggs don’t have set into large chunks, you can make them really small if desired.

5. As the eggs set add the grated coconut.

6. Take off the flame, and the burjee is ready to serve.

No comments: