Egg Bhurji and a twist

There is this one magic ingredient which almost always saves me when I am too busy or too lazy to put my mind to cooking- the 'sunday khao monday khao Ande"! Be it a simple egg curry, omelette or a bhurji, egg comes to my rescue more often than not. 

Now there is not much to egg bhurji I know and probably does not a deserve a place on a recipe blog. But trust me this one does because added to it is an ingredient which gives a whole new dimension to the straightforward bhurji. This and most of my recipes by the way are my mother's recipes who like most mothers is a wonderful cook.

Egg Bhurji

Serves 2

Ingredients

Eggs- 3 (I ususally use one whole egg and two egg whites because my husband is' grr' health conscious)

Chopped Onion- 1

Chopped Tomato-1

Ginger- garlic paste - 1 tsp (you an use minced ginger and garlic too)

Red Chilli powder- 1 tsp

Green Chillies- 2 or 3

Turmeric Powder- to taste

Salt- to taste

Sambhar Powder (the magic ingredient- i use the everest one)- 2-3 tsp

Oil- 3 tsps

Mustard seeds- 1 tsp (Optional)

Curry leaves- a handful (optional)

Chopped coriander leaves for garnishing

Method

In a bowl beat in the eggs with a little salt and pepper. Keep aside

Heat oil in a wok or a pan.

Add the mustard seeds and the curry leaves. You can omit these if you want.

Once they begin to crackle add the chopped onions and eventually ginger- garlic paste and green chillies. 

Cook till the onions turn a light brown and there is no raw smell of the ginger- garlic paste. 

Now add the chopped tomato and cook till it turns mushy. Add the red chilli powder and salt and mix well. 

Now make a well in the tomato- onion mixture and add half  a tsp oil in the wok.

Put in the eggs and stir it vigorously along with the onion- tomato mixture. Bhurji will be ready in no time. Fry the egg bhurji till its fully cooked.

Now add the Sambhar powder and mix well.

Garnish with chopped coriander and serve with hot phulka. Divine!