SCRAMBLED EGGS DESI STYLE (ANDA BURJI)

EGG BURJI

Eggs are so versatile ! Omlette them, poach them, hard boil, soft boil, fritata, scramble, steam…so many ways to serve !
They are a good source of protein , specially the whites. If you have to be careful of your cholesterol count you can just use egg whites instead of the whole egg. The yolks can be used in cakes, crepes etc. I am not a breakfast person so i usually have my eggs for a light dinner or a brunch. This recipe is a popular desi way of scrambling eggs. It is spicy (the heat in this recipe depends on you) and very satisfying keeping hunger pangs away!
When i had posted this pic on facebook a week ago i was flooded with comments asking me for the recipe and even comments from people about how their egg burji never looked so good ! Well… read and follow the recipe and i am sure your burji will turn out as good,if not better 🙂
INGREDIENTS FOR TWO
2 large fresh farm eggs, slightly beaten
1 white onion, chopped fine
1 teaspoon of grated ginger
2 green chillies chopped fine
1 red tomato chopped fine
2 curry leaves
1/4 cup of chopped coriander leaves
1/2 teaspoon each of turmeric powder, coriander powder, cumin powder and garam masala (optional)
4 tablespoons of olive oil, cooking oil or butter (this depends on your taste)
METHOD:
Heat the oil in a good quality frying pan ( i used my ceramic pan) and once heated add the ginger and let it sautee for a few seconds taking care not to burn. As soon as it starts changing color add the chopped onions and some salt (like half a teasoon) and let the onions soften and turn a slight brown. Once slightly browned add the tomatoes, curry leaves and green chillies. Cook till tomatoes are mashed up. Once its all mashed up and you can see the oil separating add the spices and cook for another fifteen seconds. Then add the eggs and cook till the eggs are cooked (now this is where normally one would take off the heat and serve ) . What i do is that i cook it till the whole mixture is dried and the eggs start to stick to the pan. This is my Nitu touch.  I then take it off the heat and serve it.
This can be eaten with roti, parathas, naan, sliced bread of your choice, baguette etc. If you do not like to cook your eggs for so long you can also cook them till they are just done.
NITU DIDI TIP:
You can make this even more nourising by adding finely chopped vegetables such as courgette(zuchini/turai), mushrooms, red and green peppers to it. Add these vegetables after the onions have browned slightly and proceed with the recipe. I like my eggs very spicy so thats why you see all the chopped green chillies , thats totally optional. You can also omit the spices if you dont want a desi flavour.
HEALTH BENEFITS OF EATING EGGS?
Eggs are a great source of protein. Numerous vitamins, including vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple . In fact, very few foods share the same diverse nutrient makeup available in a single egg.

Nitu Chugani

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This entry was posted in Breakfast, Crack an egg???, Fusion, Gluten Free, Healthy Options, Ideas for meals, Indian Restaurant Dishes, Low Cost, Nitu´s Spicy Delights, Quick Recipes and tagged , , , , , , . Bookmark the permalink.

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