Egg burji curry is scrambled egg curry. It is very easy to make , and you can have it lunch, breakfast or dinner. This is an easiest version of egg curry when you don’t have the time to boil eggs or make elaborate spice pastes , blends and masalas , egg burji curry recipe comes to the rescue which has simple ingredients .
The ingredients for this easy egg burji curry recipe are less and are almost very readily available in the kitchen. Unlike other curries this curry does not require a lot of time to cook , it is very less time consuming and the outcome is great .
You can make it , when you get bored of eating just omelets ,or egg burji, or scrambled egg for breakfast. This easy egg burji curry recipe will give you that different variation of eggs, plus it is also a very filling breakfast. You also can have it for lunch and dinner with rice. But eating it as a breakfast and with rotis is best, this dish goes really well with rotis.
Ingredients for egg burji curry
- Onions – medium sized 2 chopped
- Tomato – medium sized 1 chopped
- Coriander powder – 1 tsp
- Cumin powder- ½ tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Garam masala powder – ½ tsp
- Eggs – 4 eggs
- Water – one medium sized glass
- Salt – 1 tsp
- Oil – 2 tbsp
Method to make egg burji curry
Take a wok or kadhai and add 2 tablespoons of oil to it and let it heat up.
Add two medium sized finely chopped onions to the oil and cook it till they become golden brown in color .
The onions may take some time to become golden brown , but letting the onions cook properly is a crucial step for this recipe .
Keep stirring the onions so that they do not stick to the bottom of the kadhai, or burn.
Once the onions become golden brown in color. Add in one medium sized chopped tomato and let the tomato also cook well.
It is important to cook the tomatoes well so that they don’t taste chunky or raw . we have to cook them till they are completely soft .
Keep stirring this so that it doesn’t burn in patches or stick to the bottom of the kadhai.
Once the tomatoes become soft and mushy. And the mixture slightly changes it’s color to light brown , its time to add the powdered spices.
Adding the powdered spices
Add in 1 tsp of red chilli powder , half teaspoon of turmeric , one teaspoon of coriander powder , half teaspoon of cumin powder , half teaspoon of garam masala powder and mix well. Let the masalas or powdered spices cook properly till they ooze out little bit of oil. You can also add one teaspoon of salt at this point. Mix everything well .
After mixing everything well add one glass of water and cover and cook it till the water reduces in quantity .
Water will give this dish a curry like consistency and texture and will also help cook the onions tomatoes and spices well if they are raw . it will combine everything properly .
We do not have to make this dish too runny , hence we have to reduce the water content in it . that is why covering and cooking it is important to reduce the water quickly.
Adding the eggs
While the water is boiling we have to make the eggs ready to put in the curry. For that , take a bowl and break all four eggs into it .
Usually people break the eggs and put them in the curry directly , but to save time and to make it hassle free we are already breaking and keeping the eggs ready in the bowl to add into the curry .
You can add the eggs as is without beating , some people prefer adding this without beating. But, I usually beat them properly mix the yolk and egg white and then put it in the curry that way it becomes hassle free .
Beating the eggs beforehand in the bowl , before adding to the curry, makes it easy for us to handle it it the curry. That way you won’t have to beat it in the curry or mix it properly. It gets mixed properly and combined in the bowl itself .
Hence, take a bowl , break all four eggs into it one by one, and then beat it and mix them properly. Combining the yolk and the egg whites. And keep this mixture ready.
You can also cut coriander leaves which can be used for garnishing the dish in the meanwhile. Adding coriander leaves is optional. But, it can be added as a garnish and give a nice taste to the dish. So, if you have it cut and keep it ready. Or skip it if you don’t want it , or don’t like it.
Open the lid of the kadhai and check if the water has reduced to half , if it has reduced to half its quantity then it is time to add the beaten eggs to it .
Add the beaten eggs carefully in the kadhai and immediately mix it so that it does not form a big lump in one place . keep mixing it the curry thickens and the eggs acquire a burji like texture but is soft and runny due to the water .
Combining the eggs and the gravy
Mix it really well make sure that the eggs do not get stuck to the bottom of the kadhai , and make sure it does not form very big lumps , little lumps like the one that you find in egg burji is fine , but not bigger than that . keep mixing it .
Then cover the kadhai, put the flame on medium low. And let this cook lid closed for about two to three minutes , till the oil oozes out.
This curry is not too runny and not very thick . The egg part becomes soft and lumpy, like in the dry egg burji, but here it is in water. Hence it becomes soft and has moisture in it. Little bit of water in it is fine. That’s how it is supposed to be , but it should not be very liquid or runny.
If its too runny. Make sure dry up the water by cooking the curry, and continuously mixing it, that way the water will evaporate, and the curry will become thick. The water in the curry should not be more than the egg mixture . not even a little bit above the egg mixture , it should be right there with the egg mixture not above it . it should look like that its in the same quantity as the egg mixture .
Once the water gets reduced and the curry becomes thick you can add chopped coriander leaves to it and serve.
You can enjoy this dish with bread or freshly made rotis Easiest everyday Roti recipe (Whole wheat flat bread). It can also be eaten with rice Steamed rice recipe , but this dish tastes best with rotis or bread .