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
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)
- Heat ghee over medium until melted.
- Drop a seed into ghee. When the seed starts to sizzle, add seeds and toast until the mustard seeds start to pop.
- Add onion and saute until softened.
- Add turmeric, chili powder, and asofetida, salt, and saute for about a minute.
- Stir in tomato and cook until tomato is dried and skins start to wrinkle.
- Add tomatoes and cream, and scramble to your liking.
- 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!