Egg Burjee / Indian Style Scrambled Egg

This weekend was a very hectic one. We had to travel to Goa and return back to Bangalore. I could not enjoy much in Goa as an All Goa Bandh was declared on Monday the 6th June 2011.
But I enjoyed the rains and had a good time with my family.

We thought of returning back to Bangalore by bus as we could not get train tickets. Though, we travelled back by a Volvo bus, we were damn tired. I could neither sit properly nor could sleep properly. Just that I had to spend 12-13 hrs in the bus. For time pass in the bus, we saw the Bollywood movie - 3 Idiot's. This was the 2nd time I saw the movie and still I feel I should watch it again.

As soon as we reached Bangalore we rushed to office. Evening when we returned home, I could not even walk. I just slept off in the couch. My hubby had to attend a meeting till 10.00 PM. Soon after his meeting he woke me up and asked whether he should get something from the nearby hotel. I told him that we wouldn't get anything at this time and I really didn't want to eat Maggi !

He immediately suggested that I prepare his favorite Egg Burjee. Egg Burjee means scrambled egg. He helped me prepare chapatis and I cooked the Egg Burjee. We had a wonderful dinner at the end of the tiring day.







Ingredients:
3 Egg's
2 onion's
1 big tomato
5-6 garlic flakes
1 green chilli
1 tsp turmeric powder
1 tsp chilli powder
coriander leaves for garnishing
salt to taste

Procedure:
Chop the onions and tomato fine.
Finely chop the garlic and green chilly.
Keep all these separate.

In a pan, fry onions on a medium flame in 2 tablespoon's oil.
Keep the pan covered.
After the onion's turn pinkish add tomato and stir well and cover the pan for 5 Min's.
Add the chopped garlic and chopped green chilly, stir well.
Now add turmeric powder and chilly powder and stir well.
add salt to taste. I normally add 1 tsp.
To this add the egg's and mix properly.
Let the egg's get a little thicker.You will notice that the egg's stick to the pan.
When this happens, still mix well till the egg's dry up completely.

Garnish with chopped coriander leaves.
Serve hot with phulka's or chapati's.