CURRENTLY SERVING:

Earlier this week, Phoodie.info challenged readers to dish on curry eggs: How to make them, where to get them, and can we have some. (Well, not the last one, but hey, if you wanna email us some curry eggs, go nuts.) Today, reader Upma sorta bunts the challenge, but comes up with a homer nonetheless: Egg Sabji. What is that? Says our pal:

My favorite Indian egg preparation is not a curry, (i’m actually not a fan of the egg curry). It is an omelet, but not made in a traditional French Omelet kind of way.

Do go on! After the jump, Upma’s recipe and some more knowledge on curry eggs in general.

I have a hard time passing up a challenge, especially a food challenge, especially an Indian food challenge.
A couple notes on your post… I don’t know if egg curry is truly “breakfast appropriate.” Now, India is a fairly big country, and the cuisine varies from region to region, so maybe I’m wrong. I’m also not familiar with any kind of green coconut based curry, but like I said, big country.
There are other varieties of egg curry, however, and you can find this dish on various buffets in the western suburbs of Berwyn, King of Prussia and Malvern. (I only know this because I have to commute out there). I’m not as familiar with the Indian restaurants in the city because, well, they’re not that great, with the exception of Tiffin. I wouldn’t be surprised if Tiffin ever offers egg curry as a monthly special sometime. The egg curry you’ll find in most of these restaurants is neither green, nor coconut based, but rather the same reddish/orangeish curries that you’re accustomed to seeing all your favorite meat dishes in. It is tomato based, and spicy.

My favorite Indian egg preparation is not a curry, (i’m actually not a fan of the egg curry). It is an omelet, but not made in a traditional French Omelet kind of way. I’ve never measured anything when making this before so I’m guessing here, you’ll have to experiment yourself.

Egg Sabji:
about a tablespoon diced onion (white is best for this spicy dish)
about a tablespoon diced tomato
about a 1/4 tsp diced serrano (or jalepeno, or other green chili)
about a teaspoon fresh coriander/cilantro leaves
1/8 tsp salt
a dash of cayenne pepper
one egg.

so you throw all of this into a bowl, then crack the egg open into the same bowl and lightly beat it. then cook on medium heat in a slightly oiled or nonstick pan. and serve with toast or any variety of parantha (plain or potato stuffed is the best).
and there’s one wonderful Indian breakfast!

Previously: The Phoodie Challenge: CURRY EGGS!!!