Tomato - Egg Burji

Tomato - Egg Burji

Easy to prepare but tasty.  Can be served with chapattis or carried in the lunch box conveniently. To hasten the cooking,tomato puree is used here. However, tomato can be chopped finely or grated. Bafad powder can be replaced with any sambar or curry powder.

You need

2 eggs beaten well

1 big tomato pureed/grated/chopped finely

1 big onion minced

1 tsp bafat powder

1 sprig curry leaves chopped fine

Little coriander leaves (optional)

1 Salt to taste

1 tsp oil/mustard seeds

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add mustard seeds. Let them crackle. Add curry leaves

·      Add onions and fry for two minutes, add tomato puree, mix well and cook till the puree dries out about five minutes.

·     Add salt and bafad powder, mix well. Check the taste.

·     Add beaten eggs and mix well. Close the lid and let it cook for 2-3 minutes. When the mixture becomes thick, keep stirring for a minute or 2..

·     Check the taste, adjust salt,  close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own.

·     Add chopped coriander leaves.

·     Mix well and serve with chapathi or rice.

Other dishes which use Bafat powder
Drumstick Flower Sambar (Nugge Hu)