Egg Bhurji with Toasted Bread and Tomato-Onion Salad

Ingredients

• 3 wholeEggs
• 1 mediumOnion
• 2 mediumTomato
• 0.25 wholeGreen capsicum
• 1 wholeGreen chilli
• 8 leavesFresh curry leaves
• 2 tbspFresh coriander leaves
• 0.5 tspGinger
• 1.5 tbspOil
• 0.25 tspMustard seeds
• 0.25 tspTurmeric powder
• 0.25 tspRed chilli powder
• 0.25 tspCumin powder
• 0.25 tspGaram masala
• 0.5 tspSalt
• 0.5 tspButter
• 2 slicesBread slices
• 1 tspLemon juice
• 0.25 tspChaat masala

Method

1. 1

   Finely chop the onion, capsicum, and green chilli. Dice one tomato finely for the bhurji. For the salad, chop the second tomato into small chunks and thinly slice about 2 tbsp worth of onion from the same onion.

2. 2

   Make the salad first so it can sit: toss the chopped tomato and sliced onion with lemon juice, chaat masala, a pinch of salt, and a few torn coriander leaves. Set aside.

3. 3

   Crack the eggs into a bowl, add a pinch of salt and turmeric, and beat lightly with a fork — just enough to break the yolks.

4. 4

   Heat oil in a pan over medium-high heat. Add mustard seeds and let them splutter, then add curry leaves and green chilli — they will crackle, so stand back.

5. 5

   Add the chopped onion and ginger and sauté for 2 minutes until the onion softens and turns slightly golden at the edges.

6. 6

   Add the capsicum and cook for 30 seconds, then add the diced tomato along with red chilli powder, cumin powder, and remaining salt. Cook for 1 minute until the tomato softens slightly but still holds some texture.

7. 7

   Pour in the beaten eggs and let them sit undisturbed for about 10 seconds, then gently fold and scramble over medium heat, breaking into soft large curds. Remove from heat while still slightly underdone — residual heat will finish them. Stir in garam masala and remaining coriander.

8. 8

   While the eggs are cooking, toast the bread slices in a toaster or directly on the gas flame until golden. Spread a thin scrape of butter on each slice.

9. 9

   Plate the egg bhurji alongside the toasted bread and the tomato-onion salad. Serve immediately.