Editor’s Note: Cooking with Sujaya: Indian Cooking for Beginners is part of a series of articles between Sujaya Chandran and me. Sujaya is offering cooking demos in March. Message us if you are interested.
Last Sunday, Sujaya and our families went to brunch. As we sat down to eat, my husband said, “It looks like you two are running a famous cooking show.” We looked at each other and smiled at the possibilities. Please join us in person in March for a live-cooking demo in the Stonebrea area of Hayward, CA. Please message us for more details.
For now, enjoy this Egg Burji recipe that Sujaya whipped up in a little under ten minutes total.
Egg Burji. Cooking with Sujaya: Indian Cooking for Beginners
- 4 medium eggs beaten
- 1/2 large onion diced
- 1 green chili chopped
- 1 tsp mustard seeds
- 1 tsp chili powder
- 1/2 tsp tumeric
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- salt to taste
- In a frying pan, heat oil till it shimmers. Add the mustard seeds and allow them to splutter. Once the spluttering ends, add the onions and green chilies. Allow frying until golden brown, and add the chili powder, turmeric, coriander powder, cumin powder, and salt. Mix well and then pour in the beaten eggs. Keep stirring until they are scrambled with all the onions and chilies incorporated.