EGG BHUJIA

EGG BHUJIA

Ingredients for 3-S servings:

6-8 eggs
1/2 tsp salt
2 green chilies
1 tbsp bland oil
1 tsp cumin powder and or 1 tsp coriander powder

Preparation: Beat the eggs as for omelet. Season with the spice powders and salt. Wash the green chilies, chop and stir into the eggs.

Method: Heat the oil in a frying pan till hot but not quite smoking. Pour the eggs into the pan and cook on high heat, stirring constantly. The constant stirring breaks up the egg. Cook till the egg has solidified and is beginning to brown.
Serve with chapatti or paratha, or toast and butter.

Variation: To make a more interesting dish, slice a medium onion and soften it in the oil by frying it on medium heat till pale gold. Add a couple of chopped, medium tomatoes, and 8-70 sprigs of green coriander. Raise the heat and cook stirring for ?-3 minutes till the tomatoes are soft and mushy and beginning to dry up. Add the seasoned eggs and proceed as above.

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