Egg Bhurji
In Gujarat, egg bhurji is something of a secret. The state is predominantly pure vegetarian, which means that people don’t eat eggs. But after dark, egg stalls pop up across the city, giving people the chance to sneak out for a plate of spicy scrambled eggs. For me, it’s a nostalgic taste of the street food stalls my mum used to take me to. Serve with warm paratha (keep a stash in the freezer) and lamb sausage.
For the eggs
- 1 Tbsp ghee
- 1 Tsp cumin seeds
- ½ Red onion
- 3 Cloves of garlic, finely chopped
- Large knob ginger, finely chopped
- 2-3 Green finger chillies, finely chopped
- 1 Green pepper, finely chopped
- 2 Large tomatoes, finely chopped
- 1 1/2 Tsp chilli powder
- ½ Tsp ground coriander
- ½ Tsp ground cumin
- ½ Tsp ground turmeric
- 10 Eggs
- ½ Tsp salt
- Small handful coriander
For the peanut kale chutney
- Large handful coriander
- Large handful kale
- Small handful mint
- 1 Green chilli
- 1 Heaped tsp peanut butter
- Small knob ginger
- ½ lemon, juice
- Pinch cumin seeds
- Splash of water
Step 1
In a pan, fry the cumin seeds in ghee until toasty and fragrant. Add the red onion and cook for 5 minutes on medium-high heat until the edges are caramelised.
Step 2
Add the green pepper and cook until just softened. Then, add the garlic, ginger and chillies and sauté for 2-3 minutes. Add the chilli powder, coriander, cumin and turmeric and cook for a few more minutes before adding the tomatoes. Cook for around 10 minutes until thickened.
Step 3
Add the chutney ingredients to a blender, blend until smooth, and set aside.
Step 4
In a separate bowl, whisk the eggs and salt. Turn the heat down to the lowest setting and pour in the eggs. Cook over low heat, mixing constantly, until the eggs are just set.
Step 5
Finish with fresh coriander and serve alongside spicy lamb sausage, paratha and the peanut kale chutney.