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    Indian Brunch

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    Indian Brunch

    Start your day in style with this spicy combination of scrambled eggs, vegetarian kedgeree and fresh chutney.

    Serves: 4 - 6


    • Bite Sized Bhajis
    • 115 gram flour
    • 1tsp garam marsala
    • 1tsp salt
    • 100-125ml water
    • 1 aubergine
    • Vegetable oil
    • 175g baby mushrooms
    • Ekoori
    • 1tbsp Rajah Vegetable Ghee
    • 1 onion, finely chopped
    • 2.5cm piece root ginger, peeled and grated
    • ½tsp turmeric
    • 1 firm tomato, skinned and finely chopped
    • 6 eggs (medium), beaten with 4tbsp water
    • 1tbsp fresh coriander, chopped
    • 1 x 340g pack Patak's Chapattis
    • 1tbsp Rajah Vegetable Ghee
    • Kitchouri
    • 1tsp salt
    • 115g Puy lentils
    • 115g Basmati rice
    • 1 clove garlic, crushed
    • 1 green chilli, deseeded and finely chopped
    • 1tsp turmeric
    • 1tsp garam masala
    • 2tsp ground coriander
    • 600ml vegetable stock
    • 1tbsp tomato purée
    • 1tsp salt
    • Tomato, Onion and Coriander Chutney
    • 2 tomatoes
    • 1 lime
    • 1/2 tsp paprika
    • 1/2 tsp cayenne pepper
    • 1/2 tsp ground cumin
    • 1/2tsp salt
    • 1 green chilli, deseeded and finely chopped
    • 1 red onion, finely chopped
    • 4tbsp fresh coriander, chopped


    1. Tomato, Onion and Coriander Chutney
    2. Fresh chutney makes the perfect accompaniment to any Indian dish or as an appetiser with puppodums. The inclusion of fresh chillies and cayenne pepper makes it quite hot, so reduce the amount of cayenne if you prefer it less fiery.
    3. Finely dice 2 tomatoes and 1 red onion and deseed and finely chop 1 green chilli. Combine with 4tbsp chopped fresh coriander, the juice of 1 lime, ½tsp each of salt, paprika, cayenne pepper and ground cumin.
    4. Bite Sized Bhajis
    5. Gram flour is made from chick peas and it produces a wonderfully crisp batter.
    6. Sift 115g gram flour and 1tsp each of garam masala and salt into a bowl. Gradually stir in 100-125ml water and mix to a smooth, fairly thick batter. Leave to stand for 30 minutes.
    7. Cut 1 aubergine in half lengthways then into 1cm slices. Heat some vegetable oil for deep frying in a wok or large pan. When a drop of batter rises quickly to the surface, turning crisp without burning, the oil is ready for frying.
    8. Dip the aubergine and 175g baby mushrooms in the batter and fry in batches, for 5-8 minutes or until golden and crisp. Drain on kitchen paper and keep warm while frying the rest. Serve immediately with the Tomato, Onion & Coriander Chutney.
    9. Ekoori
    10. Melt the ghee in a non-stick frying pan, add the onion and cook for 10 minutes or until soft. Add the ginger, chilli, turmeric and tomato and stir-fry for 3-4 minutes until the tomato is soft.
    11. Add the eggs and coriander and cook slowly, stirring all the time, until they have set into a soft, creamy mass, taking care not to overcook them. Serve in warmed chapattis.
    12. Kitchouri
    13. This versatile dish, from which kedgeree has evolved, can be served as a vegetarian meal or as an accompaniment to meat or poultry-based dishes.
    14. Place the lentils in a bowl, cover with boiling water and leave for 30 minutes. Rinse the rice and leave to soak for 30 minutes.
    15. Heat the ghee in a large saucepan. Add the onion and garlic and cook for 10 minutes or until soft. Stir in the chilli, turmeric, garam masala and ground coriander and stir for 1 minute. Drain the lentils and rice thoroughly, add to the pan and stir for 1 minute.
    16. Stir in the stock, tomato purée and salt and bring to the boil. Cover and simmer for 20-25 minutes or until the lentils are tender and the rice is cooked. All the liquid should have been absorbed. Stir in the fresh coriander and serve immediately.

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