Ingredients:

1 onion chopped

2 small green chillies slit lengthwise

1 tsp ginger garlic paste

1 large tomato chopped

5 eggs

1/2 tsp jeera

1/2 tsp mustard seeds

1/4 tsp coriander powder

Salt and chilli powder to taste

8 tsp oil

Egg burjii

Method:

• Heat the oil.
• Add jeera and mustard seeds.
• After they splutter, add onions and chillies.
• Let it brown up a little, and add ginger garlic paste.
• Add turmeric and tomatoes.
• Cook tomatoes until they disintegrate.
• Add chilli powder, salt and coriander powder.
• Fry for a minute and add eggs.
• Mix everytime you add egg.
• Fry until eggs are thoroughly cooked about 10 mts.

Goes perfectly with chapathi.

♥ Aparna

Ingredients:

Boiled eggs 2 cut in half

1/4 cup onion

2 medium tomatoes

4 green chillies

1/2 tsp ginger garlic paste

6-8 sprigs of coriander leaves chopped

1 cardamon

1 clove

1/2 tsp jeera

1 tsp chilli powder

1/4 tsp turmeric

Salt to taste

1 tsp coconut powder

1/4 tsp coriander powder

1/3 cup water

4-5 tsp oil

Egg curry

Method:

• Heat the oil.
• Fry the eggs for a minute.
• Remove the eggs.
• Add jeera, cardamon and clove.
• After they brown up a little, add onions and chillies.
• Fry until onion becomes translucent, and add ginger garlic paste.
• Fry for few seconds, add turmeric and tomatoes.
• Keep the lid on and fry the tomatoes until they disintegrate.
• Add chilli powder, coriander powder and salt.
• Fry for a minute and add water.
• Bring it to a boil and add coconut powder.
• Mix everything once and add eggs.
• Simmer for about 10 minutes.
• Garnish with coriander leaves and enjoy.

We had ours with hot rice. It was nice and tangy.