Roti with Duck Egg Bhurji

Ingredients

• 6 whole Duck Eggs
• 2 tbsp Vegetable Oil (or ghee for a richer flavor)
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (also known as Hing)
• 1 large Onion (finely chopped)
• 2 whole Green Chilli (finely chopped, adjust to taste)
• 2 tsp Ginger Garlic Paste
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chilli Powder (adjust to your spice preference)
• 1 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   In a medium bowl, crack the 6 duck eggs. Add 1/4 tsp of the salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside.

2. 2

   Heat the oil or ghee in a non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and sauté for a few seconds.

3. 3

   Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Then, add the ginger-garlic paste and green chillies, and cook for another minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and pulpy. Add the turmeric powder, red chilli powder, and the remaining 3/4 tsp of salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.

5. 5

   Reduce the heat to low and pour the whisked duck eggs into the pan. Let them cook undisturbed for about 30-40 seconds until the edges start to set.

6. 6

   Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue to cook, stirring frequently, for 3-4 minutes until the eggs are cooked through but still moist and creamy. Avoid overcooking to keep them soft.

7. 7

   Turn off the heat. Sprinkle the garam masala and fresh coriander leaves over the bhurji. Give it a final gentle mix and serve immediately.