Egg Burji - Bread Masala / Bread Upkari - 2.

 

Egg Burji - Bread Masala / Bread Upkari - 2 .

Make small pieces of 10-12 slices of bread, apply 1 tblsp of cold milk all over the bread and keep aside. This will give added softness to the bread after being heated.

Heat 2 tblsp of ghee in a deep kadai, when hot add in 1 tsp of jeera, ½ of rai (sasam), when it splutters add 2-3 green chilly cut lengthwise, 8-10 curry leaves and fry a bit, add ¼ tsp of haldi powder and ½ tsp of hing powder or ½ inch grated ginger(Optional) and stir well. Add 2 finely chopped medium sized onions and fry till translucent. To this add 2 tblsp of garlic Chutney powder and salt to taste and fry for a minute. Add the prepared bread pieces and mix well to uniformly coat the bread slices with the masala, cover and let cook on minimum heat for a few minutes, keep stirring in between so that it does not get burnt. Remove from kadai and put it in a big plate or vessel.

Heat 1 tblsp of oil in the same kadai. Break in 3 large eggs into the kadai. Keep the temperature very low, add a pinch of salt and let cook for a minute or two. Now raise the heat to medium and keep stirring the eggs to get them evenly scrambled. If will take a few minutes, say 4-5 minutes and the eggs will all get scrambled. 

Add the prepared bread masala into the scrambled eggs in the kadai and mix well. Serve hot garnished with coriander leaves.

Note: I have not used bread slices here, instead used pav for making the bread masala. You can use any one of the two.