#CookandChomp Indian style egg bhurji

In my tryst with perfecting the art of scrambled eggs, I realised I should share the one I have been cooking all along. This is the Indian version of scrambled eggs – with vegetables, masalas and unlike the French ones, fully cooked. Paired with pav, toasted bread, or even parantha, anda bhurji works great for breakfast, brunch or even dinner.

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Bhurji Pav

For one hungry person

Ingredients

  • Eggs – 2
  • Onion – 1 medium
  • Tomato – 1 medium
  • Garlic cloves – 3 to 4, finely chopped
  • Ginger – 1/2 inch, finely chopped
  • Red chilly powder – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Garam masala – 1 tsp
  • Salt – to taste
  • Butter – 1 tsp
  • Pav and ketchup – accompaniments

Method

  • Chop the onions and tomatoes
  • Beat the eggs, add the salt, chilly, turmeric and masala and mix to a frothy batter
  • Heat butter in a non stick pan till melted, add the onions, ginger and garlic till transparent
  • Add the tomatoes and cook for a minute
  • Add the eggs and whisk in the pan till the eggs are cooked
  • Eat hot with cheesy dips, ketchup and pav

Like this version? Hit us up with comments and will soon share another fusion egg recipe.

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