New Site! And unborn chickens, egg post #2.

Welcome to the new Savory Vegetarian Pantry! I have some humble ambitions for this blog (though that phrase might be an oxymoron), and I hope to fulfill these on this WordPress site. I have the same pantry essentials as on my prior blog. Here in my new home, I hope to provide delicious foods and improve my blogging skills. It’s a work in progress, but as a teacher on summer break, I have nothing but time.

I always begin my summers with noble, easily achievable goals. I hardly ever maintain them throughout the summer and end up binge-watching Korean dramas, hardly exercising, and generally staying indoors.

My goals this summer? More than usual –

  • exercise daily
  • clean weekly
  • write a romance novel
  • improve blog
  • travel

Some of these I’ve started on, and on some I am doubting my fortitude…the novel in particular. I’m thinking it will be Jane Eyre with Vampire Rochester! Oh goodness. I am truly showing my trashy-novel-fangirl side. I’m so sorry.

So…food. My inagural recipe for my new site is Egg Bhurji. I am not sure I can really call it egg bhurji, because I am not in any way, shape, or form an Indian food expert, but I have developed my own recipe based on a lot of egg bhurji recipes.

As with most Indian dishes, it starts with seeds. In ghee, I roast some cumin and mustard seeds until the mustard seeds start to pop. Then I add some onion. Ghee is a new addition to my pantry essentials – I make a decent amount of Indian food, and ghee adds a lovely depth of flavor.  I also stir it into any rice I eat with the various curry dishes I make.


Once the onion softens, THE SPICES. Oh, how I love spices. My egg bhurji gets turmeric, Kashmiri chili powder, and asofetida.

I then add half of a ripe tomato and simmer until dried and the skin starts to wrinkle.


Finally, I add two eggs, a touch of cream, and stir minimally so that the eggs are scrambled, but colorful.


These eggs are perfect when finished with a dash of garam masala, and chopped cilantro. Alas, I don’t always have cilantro, and that makes for sad egg bhurji. But I love this dish so much that I go without when necessary, or add a bit of dried cilantro I have on hand.


  • 1 TB ghee
  • 1/4 tsp brown mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 small onion, chopped
  • 1/2 tsp turmeric
  • 1/4 tsp Kashmiri chili powder (or other Indian chili powder)
  • pinch asofetida (optional)
  • salt to taste
  • 1/2 small tomato, chopped
  • 2 eggs
  • dash of heavy cream
  • pinch garam masala
  • pinch chopped cilantro (or to taste)


  1. Heat ghee over medium until melted.
  2. Drop a seed into ghee. When the seed starts to sizzle, add seeds and toast until the mustard seeds start to pop.
  3. Add onion and saute until softened.
  4. Add turmeric, chili powder, and asofetida, salt, and saute for about a minute.
  5. Stir in tomato and cook until tomato is dried and skins start to wrinkle.
  6. Add tomatoes and cream, and scramble to your liking.
  7. Finish with a pinch of garam masala and chopped cilantro.

For the first post in my egg series, see my old blog, here. Thanks for joining me on the new site!


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