Egg bhurji

Name: Egg bhurji
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 eggs; 1 small onion chopped; 1 small tomato chopped; 2 green chillies chopped; 1/2 inch ginger grated; as per taste Salt; 1 teaspoon red chilli powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon garam masala; 1 tablespoon mustard oil; 1 handful fresh coriander leaves chopped

Malti Sharma @malti34

#cookwithtwinkle

Malti Sharma @malti34

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Ingredients

15 mins

4 servings

3eggs
1small onion chopped
1small tomato chopped
2green chillies chopped
1/2 inchginger grated
as per tasteSalt
1 teaspoonred chilli powder
1/4 teaspoonturmeric powder
1/2 teaspoongaram masala
1 tablespoonmustard oil
1 handfulfresh coriander leaves chopped

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Steps

15 mins

1

In a bowl, break the eggs and add salt, red chili powder, and garam masala. Whisk and keep aside.
2

In a pan or kadhai, add mustard oil and heat till it smokes. Turn off the flame and let it come down to room temperature.
3

Turn the flame on, and add chopped onions and chopped green chilies. Fry till they turn golden in colour.
4

Lower the flame and add ginger. Saute for a minute
5

Add chopped tomatoes and give a nice stir. Cook till it's soft but not mashed.
6

Now turn off the flame. Add whisked eggs and turmeric powder. Add chopped coriander leaves.
7

Give everything a nice mix. If you feel the bhurji is undercooked or too gooey, turn on the flame to low and cook till you get the desired consistency. I prefer not to overcook it.
8

Punjabi Egg Bhurji is ready. Serve it got with Paranthas, toast, or chapati.