Egg burji


  • 8 eggs

  • 1 onion chopped

  • 1 tomato chopped

  • 5 roasted red chillies (3 long and 2 small)

  • 1 tsp roasted coriander seeds

  • 1/8 tsp roasted cumin seeds

  • 5 to 6 roasted peppercorns

  • 5 roasted fenugreek seeds

  • 1/2 tsp turmeric powder

  • 1/2 cup grated coconut

  • 1/2 cup water

  • salt to taste

  • 1/2 onion finely chopped (seasoning)

  • 1/2 inch cinnamon(seasoning)

  • 2 tbsp oil


1.Put red chillies,coriander seeds,cumin seeds,turmeric,peppercorn and fenugreek seeds(instead of whole masala you can also use kundapur taal powder) into a small mixer jar and grind to a fine powder.Now add coconut and grind for 4 seconds(coconut should be coarse).Keep this aside till further use.

2.Place a vessel on medium flame,add chopped onion and tomato and 1/2 glass water.Cook till onion and tomato becomes soft. Lower the flame and break in all the eggs and scramble.

3.Add the ground coconut masala and mix well.Add salt and cook for few more minutes.Take off the flame.

4.In a small pan,heat oil and add onion and cinnamom,fry till the onion turns dark brown.Pour this seasoning over the spicy scrambled eggs.

5.Serve with neer dosa or chappatis.