EGG BHURJI RECIPE | HOW TO MAKE EGG BHURJI | ANDA BHURJI
Egg bhurji is a simple scrambled eggs dish made with spices, eggs & herbs. Serve it with rice, roti or bread.
Provided by Swasthi
Categories Main
Time 20m
Number Of Ingredients 13
Steps:
- Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).
- Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.
- Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.
- Heat oil in a pan. Add cumin & curry leaves (optional).
- When they begin to splutters add onions, chilies and fry until golden.
- Add ginger garlic paste and fry till you get a nice aroma.
- If using tomatoes, add them to the pan. Fry until they turn soft and oil begins to separate.
- If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
- You can also add garam masala and red chilli powder at this stage.
- Fry until the masala smells good. I prefer to add the spice powders later after cooking the eggs.
- Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
- When the eggs are almost cooked, add garam masala powder & red chili powder. Stir well & fry just for a minute or 2.
- Taste test and add more salt and red chilli powder if needed.
- When the eggs are fully cooked, turn off the stove.
- Garnish egg bhurji with coriander. You can also squeeze little lemon juice.
- Serve egg bhurji with rice or bread/ pav or chapathi.
Nutrition Facts : ServingSize 1 g, Calories 251 kcal, Carbohydrate 14 g, Protein 8 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 164 mg, Sodium 157 mg, Fiber 4 g, Sugar 6 g
ALOO ANDA BURJI
Make and share this Aloo Anda Burji recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onions in the oilfor 4 minutes (over high heat) and add the.
- potatoes cut into small pieces, together with the salt,ground chillies and.
- turmeric.
- . Cook until the potatoes are tender.
- then add tomatoes and green chillies.
- Break the eggs into a.
- bowl, beat well and season to taste with salt.
- Pour them over the.
- potato onion mixture and cook till the egg is light brown in colour.
- Add further salt to taste if required.
Nutrition Facts : Calories 386.5, Fat 25.8, SaturatedFat 4.7, Cholesterol 211.5, Sodium 85.1, Carbohydrate 30.9, Fiber 5, Sugar 9.6, Protein 10.2
ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)
This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.
Provided by Zainab Shah
Categories dinner, curries, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
- Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
- Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
- Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
- Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.
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