Ingredients with Measurements:
- 4 eggs
- 1 cup frozen peas
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt, to taste
- 2 tbsp oil
- Fresh coriander leaves, chopped (optional)
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. Heat oil in a non-stick frying pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and green chilies. Sauté until onions turn translucent.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn mushy.
6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. Add frozen peas and cook for 2-3 minutes.
8. Beat the eggs in a bowl and pour them into the frying pan.
9. Stir continuously until the eggs are cooked and scrambled.
10. Garnish with fresh coriander leaves (optional).
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 135
Fat: 9g
Protein: 8g
Carbohydrates: 6g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Fresh peas can be used instead of frozen peas.
- Any cooking oil can be used instead of oil.
- Fresh ginger and garlic can be used instead of ginger-garlic paste.
Variations:
- Add chopped bell peppers or mushrooms for extra flavor.
- Use scrambled tofu instead of eggs for a vegan version.
- Add garam masala for a more authentic Indian flavor.
Tips and tricks:
- Use a non-stick frying pan to prevent the eggs from sticking.
- Add a splash of water if the mixture becomes too dry.
- Adjust the spice level according to your preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a plate with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with roti or naan bread for a complete meal.
- Pair with a side of cucumber raita for a refreshing contrast.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the eggs are too dry, add a splash of milk or cream to make them creamier.
- If the mixture becomes too watery, cook for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any risk of salmonella.
Food history:
Egg bhurji is a popular Indian dish that originated in the northwestern region of India. It is a quick and easy dish that is often served for breakfast or as a side dish.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with roti or naan bread.
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Region: Indian