Nepali Egg Bhurji with Rice

Ingredients

• 9 pieceEggs
• 1 mediumOnion
• 2 mediumTomato
• 1 mediumGreen capsicum
• 2 pieceGreen chilli
• 3 tbspFresh coriander
• 4 cloveGarlic
• 1 tspGinger
• 2 tbspCooking oil
• 0.5 tspTurmeric powder
• 0.5 tspCumin seeds
• 0.5 tspRed chilli powder
• 1 tspCoriander powder
• 0.25 tspGaram masala
• 1 tspSalt
• 1.5 cupBasmati rice
• 2.75 cupWater

Method

1. 1

   Start the rice first: rinse 1.5 cups basmati rice until water runs clear, then add to a pot with 2.75 cups water and a pinch of salt. Bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 10 minutes. Turn off heat and let it steam covered while you make the bhurji.

2. 2

   Finely dice the onion, tomatoes, and capsicum. Mince the garlic and green chillies, and grate or finely chop the ginger.

3. 3

   Crack all 9 eggs into a bowl, add a pinch of salt and turmeric, and beat well with a fork until fully combined.

4. 4

   Heat oil in a wide pan or kadai over medium-high heat. Add cumin seeds and let them splutter for about 20 seconds.

5. 5

   Add the minced garlic, ginger, and green chillies. Stir-fry for 30 seconds until fragrant, then add the diced onion and cook for 2 minutes, stirring frequently, until softened and lightly golden.

6. 6

   Add the diced tomatoes, red chilli powder, coriander powder, and remaining turmeric. Stir well and cook for 2 minutes until the tomatoes break down slightly.

7. 7

   Add the diced capsicum and stir-fry for 1 minute so it stays slightly crisp.

8. 8

   Pour in the beaten eggs. Let them sit undisturbed for 10 seconds, then use a spatula to fold and scramble gently, breaking into large soft curds. Cook for about 1.5 to 2 minutes — do not over-stir; you want fluffy, moist curds, not dry crumbles.

9. 9

   Sprinkle garam masala over the top, give one final gentle fold, then turn off the heat. Garnish with fresh chopped coriander.

10. 10

    Fluff the rice with a fork and serve alongside the egg bhurji immediately.