Sunday, June 10, 2012

Egg Bhurji

"Egg Bhurji" is a dish popular in North and Western India. Its preparation and appearance are similar to scrambled eggs.

One of the best dry side dish for your Phulkas/Chappathis..

Eggs - 3
Chopped Onions - 2 (thinly cut, lengthwise)
Chopped Tomatoes - 2 (very thinly cut, lengthwise)
Ginger Garlic Paste - 1 tsp
Fennel Seeds - 1 tsp
Cumin Powder - 1/4 tsp
Fennel Powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1 tsp
Corriander Powder - 1/4 tsp
Salt - to taste
Ghee - 1/2 tsp
Oil - 2 tsp
Chopped Curry Leaves - a small cup


Heat oil in a pan. Add fennel seeds and allow it to splutter.

Add the chopped onions, salt and saute till it turns transparent. Add ginger garlic paste and saute till the raw smell is off.

Add all the dry powders one by one, and saute for 2 to 3 minutes.

Add the very finely lengthwise cut tomatoes, half of the chopped curry leaves and fry till you find the oil oozing out.

Break the Eggs and fry it in high flame for 3 to 4 minutes.

Add ghee at the end and switch off the stove.

Transfer the Egg Bhurji to a serving dish and garnish with the remaining chopped curry leaves.

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