Egg Bhurji

Directions

• Place the ghee/ vegetable oil to a large pan over a medium heat. Add the Panch Phoron and curry leaves, fry for 20-30 seconds, or until the seeds begin to pop.
• Immediately add the onion, garlic and ginger paste, and a pinch of salt. Turn the heat down and cook until softened – add a splash of water if it begins to catch and stir often. This should take around 10 minutes.
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Next add the chilli, ground cumin, garam masala and turmeric fry off briefly whilst stirring.
• Now add the tomatoes and pinch of sugar, along with half a cup of water. Turn the heat back up to medium/ high and cook for 10-15 minutes, or until the tomatoes have fallen apart a bit and turned into a gloopy sauce.
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Push the spiced tomatoes to one side of the pan and pour in the whisked eggs. Leave to cook a little, then slowly incorporate into the tomato mix. If you prefer the egg chunkier, allow to set for a little longer before breaking and stirring though.
• Remove from the heat, taste for seasoning and stir through the coriander leaves. Serve immediately with naan or chapati.