Breakfast
Dim Bhaji O Ruti
Ingredients
- - 4 large eggs
- - 1 small onion, finely chopped
- - 2 green chillies, finely chopped
- - 2 tbsp fresh coriander, chopped
- - 1/4 tsp turmeric powder
- - 1/2 tsp salt, or to taste
- - 2 tbsp vegetable oil
- - 4 whole-wheat ruti (flatbread), for serving
Method
- Crack the eggs into a bowl and whisk with the turmeric and salt until well combined.
- Heat the oil in a frying pan over medium heat and add the onion, sautéing until soft and translucent, about 3 minutes.
- Add the green chillies and cook for 30 seconds.
- Pour in the whisked eggs and let them set slightly around the edges before gently scrambling with a spatula.
- Cook for 2-3 minutes, breaking the eggs into soft curds, until just set but still moist.
- Stir through the fresh coriander and remove from heat immediately.
- Serve hot with warm ruti on the side.
Introduction: A spiced egg scramble served alongside warm whole-wheat flatbread is one of the most common breakfasts in Bangladeshi homes, prepared quickly before school or work.
Cultural Background: A spiced egg scramble served alongside warm whole-wheat flatbread is one of the most common breakfasts in Bangladeshi homes, prepared quickly before school or work. The onions, chillies and coriander turn a plain omelette into something far more fragrant, and it is often the first dish a Bangladeshi child learns to cook.
Tips: Do not overcook the eggs; they should remain soft and slightly glossy. Warm the ruti directly over a flame for a few seconds for authentic char spots.
Variations: Add finely chopped tomato for extra tang, or a pinch of cumin powder for warmth.
Vegetarian/Vegan: Not vegetarian or vegan due to eggs; a tofu bhurji made the same way is a common vegan substitute.
Storage: Best eaten fresh; leftovers keep in the fridge for up to 1 day.
Reheating: Reheat gently in a pan over low heat for 1-2 minutes; avoid the microwave, which can make eggs rubbery.
Nutrition: Per serving (approx.): 260 kcal, 13 g protein, 16 g fat, 15 g carbohydrates, 2 g fibre
FAQs:
Q: – Can I make this dairy-free?
A: Yes, the recipe contains no dairy as written.
Q: – What bread pairs best?
A: Plain whole-wheat ruti or paratha both work well.