Egg bhurji is a dish originating from the Indian subcontinent. It is usually served with rotis, naan or pav/bread in Mumbai.
Eggs – 3 large.
Onion – 1 small, finely chopped
Green chillies – 2, finely chopped
Green capsicum – 1, finely chopped ( I added green and red half and half)
Grated ginger – 1 tsp
Tomato – 1 small, finely chopped
Masala Tokri Pav bhaji masala – 2 tsp
Pepper powder – ½ tsp
Turmeric powder – 1 tsp
Butter – 1 dollop
Coriander leaves – 3 tbsp, finely chopped
Milk – 2 tsp
Salt – 1 tbsp
Oil – 2 tsp
In a large bowl, break one egg at a time and whisk the egg yolks and whites together until light and fluffy.
To the egg mixture, add the salt, turmeric powder, Masala Tokri Pav Bhaji masala and pepper powder. Whisk well till they all combine well.
Take a wok/ pan on medium heat and add 2 tsp of oil, add the grated ginger, the chopped onions, the finely chopped bell peppers and the green chillies. Saute those until the onions and peppers are soft and tender.
Now add the chopped tomatoes to it, and then saute those until the tomatoes are lightly softened but not very mushy.
Now add the egg mixture to it, keep stirring the mixture continuously until you begin the eggs coming together. And also they should have the crumbly texture. Keep stirring or else it may stick to the pan.
When they have cooked completely, add the butter and milk and stir well.
Switch off and Garnish with coriander leaves serve these delicious egg bhurji with bread for breakfast or make it as side dish for any curry and rice or make this dish for tea time snack.
1. Adding milk makes it not dry.
2. Reduce the green chilli if you like it not spicy.