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| Onions and tomatoes fried in garlic butter laced with cheese and fresh coriander. |
Following a recipe sent to me past midnight - such is the enthusiasm that abounds - I decided to make the garlic butter cheese burji this morning itself. It had tasted really yummy when I sampled it earlier, and I decided to have a go at it myself. I had turned out umpteen variations for breakfast but there was nothing that came close to this.
What I liked best was its unique taste, its lightness and the quick easy-to-make approach. I can say I was more than happy the way it turned out. It had the simplest of ingredients with the game changer being garlic butter. Here's a blow by blow account:
To Serve: 3
Prep time: 30 mins
Cooking time: 30 mins
INGREDIENTS
Eggs: 5
Onions: 3 large
Tomatoes: 2 large
Chillies: 1 large
Garlic butter with herbs : to saute
Garam masala: 1 tablespoon
Turmeric: 1 tablespoon
Salt: to taste
Cheese spread: 1 tablespoon
Coriander: as garnishing
PREP
Take a large pan and heat the garlic butter on it on a slow flame. Dice the onions, tomatoes and the chillies. Tip the onions into the pan and saute closing the pan with a lid. Same with the tomatoes and the chillies. Add the saffron, garam masala and the salt. Mix for a while until the spices are blended well. Break the eggs one by one into the pan and stir the mix. Bring it to a consistency on a slow fire. Keep it moist. Turn off the flame. Add the cheese spread. Garnish with coriander. Serve with Goan pao/poee.
TAKEAWAY
I could have put some more of the garam masala I felt. Some more turmeric would have added more zest to the colour. Chopped cashew nuts would make an interesting addition.
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Recipe shared by Ayeesha. Pic of garlic butter cheese burji made by Brian Mendonca at home on 1 November 2020. Courtesy Brian Mendonca.
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