Cooking demo - Egg bhurji - Scrambled egg recipe

Sunset in Annapolis

In hardly a few months of our settling down in Annapolis, after relocating from India, my neighbors and friends began asking me for Indian recipes. I planned hands on cooking demo followed by lunch. The best part was that the local newspaper decided to cover the demo. They ran two pages of my interview with photographs of the dishes and the recipes – such a nice surprise. Unfortunately, the newspaper archives didn’t preserve the pictures for me to reprint it here.

Sailing capital

I invited the guests with a welcome drink – lemon sherbet (paanaka) followed by rice pullav (pilaf), cucumber salad with cilantro and yogurt, mixed vegetable curry (stew), egg bhurji, tandoori chicken and vermicelli payasam (dessert).

I’m posting just one of the recipes with the permission of The Capital Gazette. It’s a recipe I learnt from my mom-in-law who cooks awesome spicy Andhra dishes.

Scrambled egg or Egg bhurji

Ingredients
3 cartons of 8-ounce egg whites or 6 whole eggs

3 medium onions, chopped

2 long Indian green chillies or more to taste (substitute jalapeno peppers, chopped fine)

1/4 cup chopped cilantro

3 teaspoons cilantro powder

Salt to taste

3 tablespoons vegetable oil

Method

In a heavy frying pan, heat the oil and saute the onion until light brown. Add the green peppers with the onion to fry. Lower heat and pour beaten egg slowly in the pan. Mix in the cilantro powder, turmeric, salt and chopped cilantro gently in the egg batter. Do not crumble the egg too much while cooking. Scramble it into thick pieces and serve as a side dish with the rice or bread. The mixture also can be used as sandwich filler topped with ketchup. More cilantro can be added, if desired. Serves 6.