Coconut & Egg Burji | Indian Style Coconut Scrambled Eggs
Indian style of preparing scrambled eggs with loads of freshly grated coconut.
Course Breakfast
Cuisine Indian
Keyword Coconut, Egg
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 3
Author Shanaz Rafiq
Ingredients
1cupfreshly grated coconut
1egg
1medium onion finely chopped
2green chiliesbroken or torn with hand
5curry leaves torn
¼teaspoonturmeric powder
¼cupchopped coriander leaves
4tablespooncooking oil or coconut oil
½tspsalt
Instructions
In a bowl whisk the egg with a pinch of salt.
Heat oil in a thick bottom saucepan or kadhai. Add green chilies, curry leaves, and chopped onion.
Fry onion until soft and add grated coconut. Gently cook the coconut on low flame for 2 minutes and then add the whisked egg.
Keep stirring constantly till all the egg has combined well with the coconut and the whole mixture is dry. Add a bit of salt if needed.
Finally, add the chopped coriander leaves and stir well.
Serve hot with roti or toasted bread.
Notes
Try to keep the flame as low as possible after adding the coconut, as the coconut and the eggs burn or stick to the bottom and can even end up burning.