Egg Bhurji: Breaking Kids into Indian Food

Hmm. Hello. 

Today. Today, I have nothing to say. 

Today is a day like any other day... 

but I have, to offer, nothing gourmet. 

Today we practiced, over and over, 

rhymes and rhymes, 

like food and mood and dude and rude 

and it was okay, 

sitting on the parquet, 

dreaming of soufflé or a fun flambé.

But nothing to offer gourmet.

Yay?

Egg Bhurji is something I remember from my childhood. I remember it from my grandmother's kitchen and my mother's kitchen. Funny how that grandmother is not my mother's mother. Anyway, I'm passing it on today. Because you're worth it, like L'Oréal. 

You'll need:

(Adapted from my mommy.)

1 medium onion

2 small tomatoes or 1 large tomato

2 tablespoons of ghee or butter (You could use vegetable oil, just not olive oil please.)

1 handful of frozen peas

2 green chillies (I didn't include it this time because of the kids but I urge you to do it if you can handle it. You could also use some chili powder for some extra heat.)

1/2 teaspoon of turmeric powder

1/4 teaspoon coriander powder

1/4 teaspoon garam masala (optional)

1/4 cup of milk

4 eggs

Salt and pepper to taste
Fresh coriander, to garnish (I didn't have any at home. You can choose to eliminate it.)

Chop your onions, chillies and tomatoes up. Yes, I know you can't see the tomatoes on top but use your imagination until I show you.

There we go. Tomatoes and onions. Let them sweat then add your peas, turmeric and coriander powder (as well as the chili and garam masala if you're using them. No fresh chili for me this time. Cry.) 

But I was sneaky enough to add in some red pepper flakes. Muahahaha!

Pour the egg mix in, scramble and let it set according to your preference and garnish with fresh coriander. Serve, preferably with a flat bread. Happy kids every time. Happy adults every time. Who says no to Happy? (Btw, this is a great idea for Sohour, in case any of you are fasting during Ramadan.)