Ingredients with Measurements:
- 4 eggs
- 2 medium-sized tomatoes, chopped
- 1 medium-sized onion, chopped
- 2 green chilies, chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped for garnish
Special equipment needed: None
Step-by-step instructions:
a. In a pan, heat oil over medium heat.
b. Add cumin seeds and let them splutter.
c. Add chopped onions and green chilies. Saute until onions turn translucent.
d. Add chopped tomatoes and cook until they turn soft and mushy.
e. Add turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Mix well.
f. Crack the eggs into the pan and mix everything together.
g. Keep stirring until the eggs are cooked and scrambled.
h. Garnish with chopped coriander leaves.
10 minutes each
5. Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 5g
- Protein: 9g
Substitutions for ingredients:
- You can use any kind of oil instead of vegetable oil.
- You can use any kind of chili powder instead of red chili powder.
Variations:
- You can add other vegetables like bell peppers, mushrooms, or spinach.
- You can add cheese for a creamy texture.
Tips and tricks:
- Make sure to keep stirring the eggs to prevent them from sticking to the pan.
- You can adjust the spice level according to your preference.
Storage instructions:
- Egg bhurji can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a plate with a sprinkle of chopped coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with roti or naan bread.
Suggested side dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting advice:
- If the eggs are sticking to the pan, add a little more oil.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent any foodborne illnesses.
Food history:
- Egg bhurji is a popular Indian dish that originated in the northern region of India.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot for breakfast, lunch, or dinner.
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Region: Indian