Boiled egg bhaji is unapologetically and unironically one of the easiest meals I have ever made. It is great as a last-minute, I don’t know what to make for dinner-dinner. This dish always feels for me a little like having breakfast for dinner since it’s eggs, but my husband is happy to be getting a bhaji. There is not a ton of prep, and nothing to remember to soak. That makes it a win for me when I just don’t feel like cooking.
The eggs end up being hard-hard boiled, but I don’t know that you could soft boil them the first time. I feel like they would break when you tried to peel them. If you want to make your own roti or naan that would be great, but some days it’s just easier to get some premade. The raw onion slices give it a little kick, as does the mango pickle.
Egg Bhaji
Ingredients
- 6 eggs hard boiled and peeled
- 2 tbsp oil
- 1 medium onion, diced
- 2 tbsp ginger/garlic paste
- 2 or 3 medium tomatoes, chopped OR 2 cups of cherry tomatoes whole and scored
- 1 tsp mustard seeds
- 3 tsp cumin seeds
- 1/2 tsp haldi (turmeric powder)
- chile powder to taste
- salt to taste
Instructions
- Heat oil over medium high heat. Cook the onions until they are translucent
- Fry the ginger/garlic paste until the garlic smells cooked, being careful not to burn it,
- Add mustard seeds and cumin seeds and cook until the seeds begin to pop.
- Reduce the heat to medium-low. Quickly stir in the chile powder and the turmeric.
- Add the tomatoes to the pot, stir to combine, add water to cover the tomatoes. Cover the pot and simmer for 5-10 minutes, or until the tomatoes are soft.
- When the tomatoes are soft, add the boiled eggs. Salt to taste. If you feel like it needs more liquid, add enough water to make the amount of gravy you want. Cover pot and simmer for 10 minutes.
- Serve with roti or rice, chopped cilantro, onion slices and mango pickle (sweet or sour)
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