Wednesday, 27 August 2014

Egg Bhurji / Scrambled Egg Curry

Scrambled egg curry is one of the best side dish for crispy dosa, chapati or poori and even rice. This curry is easy to prepare, does not need much time & you can complete all the task in the same pan. Whenever there is no time to prepare any side-dish to accompany your rotis, this will be a less time taken recipe.

You can make a best filling for sandwiches, that makes it easy to pack for the kids lunch box/snacks but princy likes it in chapathi. You can also simply place the bhurji in a chapathi and make it as egg bhurji chapathi roll. On televesion there is some add with chapathi and they say "Roll Thippi Chepparo" so whenever I made these two combinations princy use to roll the chapathi and sing those words.

  • Eggs - 3
  • Onion - 1
  • Tomato - 1
  • Milk - 1 or 2 bsp
  • Green Chilli - 2
  • Turmeric powder - 1/8 tsp
  • Black pepper powder - 1/4 tsp
  • Red chilli powder - 1/4 tsp
  • Urad dal - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Salt - as per taste
  • Oil - 3 tsp
  • Break the eggs in a bowl and add milk, red chilli powder, turmeric powder, black pepper powder and beat it well till it becomes fluffy and set aside.
  • Chop tomato, onion, green chilli and set aside.
  • Heat a pan with oil, add mustard seeds and let it splutter, add urad dal and roast for a few seconds till golden brown.
  • Add onions and saute till transparent, add tomato, green chilli and saute till the tomato softens.
  • Add the beaten egg mixture and let it set for a minute. Make sure that the flame is in low medium.
  • Using a whisk just scramble the whole mixture in the pan till everything is mixed well.
  • This would take 3-4 minutes. Then switch off the flame.

    Serve hot with chapathi or as a side dish to rice.
  1. Make sure you scramble the eggs over low flame.
  2. Adding milk makes the eggs to retain its softness.

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