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Egg Bhurji: Indian Scrambled Eggs Recipe
For this breakfast eggs recipe you need a little more that just eggs but is as simple and quick as its other Western cousins. There is no one dominant spice in this scrambled eggs recipe. In fact, there are no stringent rules as far as ingredients are concerned. You can cook it with whatever ingredients are available in your kitchen. For example if you don't have coriander leaves which are generally used to cook egg bhurji then you can use curry leaves instead.
Ingredients:
1.
Eggs
4
2.
Onions
1
(chopped
finely)
3.
Garlic
4
cloves
(chopped
finely)
[Optional}
4.
Tomatoes
1
(chopped
finely)
5.
Capsicum
or
Bell
peppers
'
(chopped
finely)
[Optional]
6.
Green
chillies
2
(chopped
finely)
7.
Red
chilli
powder
1
teaspoon
8.
Cumin
powder
1
teaspoon
9.
Coriander
powder
1
teaspoon
10.
Garam
Masala
powder
1
teaspoon
(Contains
pepper,
cloves,
cardamom,
cinnamon
and
star
anise)
[Optional]
11.
Salt
12.
Oil
1
tablespoon
Procedure For Making Egg Bhurji:
- Beat the eggs in a mixing bowl.
- Add salt, red chilli powder, cumin powder, coriander powder and the chopped green chillies and beat again.
- Heat oil in a shallow pan; saute the onions in it till they are golden brown.
- Add the garlic; after about a minute stir in the tomatoes and capsicum, add a little salt and cook for 2 minutes.
- Now add the beaten eggs and stir well.
- The only trick is not let the beaten eggs solidify into one undifferentiated mass. Keep stirring it continuously till it cooks.
- You can cook it as per your preference; leave it a little undercooked if you like but don't over cook it so much that it hardens and loses its taste.
Your egg bhurji is ready to serve. You can garnish it with garam masala and fresh coriander leaves. You can eat it with almost anything, bread or roties or even as a side dish with rice and dal.
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