Egg Bhurji
Egg bhurji or egg khagina (as it is known in Pakistan) or Anda Bhurji, is a dish popular in north and western India and Pakistan. It is often confused withscrambled eggs and the Parsi dish akuri but Egg Bhurji is a different dish in totality. The difference lies in its preparation and addition of sautéed choppedonions, chilies, and optional spices.[1] It is usually served with rotis (Wholemeal bread) or Indian Naan bread.
Ingredients- Onions (chopped) - 1 (medium)
- Eggs - 6 (large)
- Tomatoes (chopped) - 1 (medium)
- Ginger garlic paste - 1 tbsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala - 1 tsp
- Turmeric - 1/4 tsp
- Salt as needed
- Oil - 2 tbsp
- Heat oil in a pan, saute onions.
- Add ginger garlic paste and saute for 2 minutes.
- Add tomatoes, salt and cook.
- Add all masalas and cook till it blends with tomato.
- Add eggs, scramble it slowly.
- Garnish and serve with Rotties or chapatti.
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