Skip to main content

Egg Bhurji/Andaa Bhurji/Scrambled Egg



We are entering the 2nd week of Blogging Marathon#62 and for this week theme is going be Bhurji recipes.
Indian way of scrambled egg is basically bhurji and can be made in so many ways even with veggies too.
Egg bhurji is quick and easy to make,when no veggies are stocked.Be it with rice or bread it pairs up well.To make it a healthier way I used 4 egg whites and 2 yolks only.Off to the recipe....






                                                                      
                                                            
                                            Egg Bhurji/Andaa Bhurji/Scrambled Egg

                                                                  
   Preparation time 10 minutes
   Cooking time 10 minutes
   Serves 2(generously)


  Ingredients


Ingredient
Quantity
Egg
4
Onion(finely chopped)
1(medium size)
Tomato(finely chopped)
1(medium size)
Green chilly(chopped)
1-2
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2 tsp
Black pepper powder/milagu podi
1/2 tsp
Curry leaves/karivepillai
1 sprig
Salt
3/4 tsp
Coriander leaves(chopped)
1 tbs
Fennel seeds/sombu(optional)
1/4 tsp
Oil
2 tsp

 
 
   Method 
  • Break the eggs and put in a bowl,whisk it well and keep it aside.
  • Heat the oil in a pan and crackle the fennel seeds,add in the chopped onion and green chilly.Saute it till transparent.Add in the chopped tomato and cook it well.

  • Now add in the spice powders and salt,mix it well.After everything blends well add the beaten egg.

  • Let it cook for a  minute and stir it well ,add in the chopped curry leaves and coriander leaves.Continue stirring until the eggs are completely cooked.

  • Serve it along with rice or roti.

  • Onion needs to be chopped finely.
  • Do not use more of red chilly powder.
  • Addition of fennel is purely optional. 





Check out the blogging marathon page for the fellow bloggers participating in BM#62.





Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more