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Okay, so I stumbled across this recipe idea and I’m *definitely* trying it this week. It looks absolutely divine! I’ve always loved Indian street food, and this seems like a super accessible way to bring those flavors home. I can just imagine the aromatic spices filling my kitchen. Plus, it’s a relatively quick and easy dish, which is always a win in my book, especially on busy weeknights.

Egg Bhurji

I found this mouthwatering image of Egg Bhurji and instantly knew I had to share it. Just look at that vibrant color and those perfectly cooked eggs! I’m already drooling. Here’s the breakdown of what you’ll need to recreate this deliciousness:

Ingredients:

• 4 large eggs
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon garam masala
• 2 tablespoons vegetable oil
• Fresh cilantro, chopped, for garnish
• Salt to taste

Instructions:

1. Prep the ingredients: Finely chop the onion, tomato, and green chilies. Grate the ginger and mince the garlic. Have all your spices measured out and ready to go. This will make the cooking process much smoother.
2. Sauté the aromatics: Heat the vegetable oil in a non-stick pan or wok over medium heat. Add the chopped onions and sauté until they turn translucent and slightly golden brown. This usually takes about 5-7 minutes. Make sure to stir frequently to prevent burning.
3. Add ginger, garlic, and chilies: Add the grated ginger, minced garlic, and chopped green chilies to the pan. Sauté for another minute until fragrant. This step is crucial for building the base flavor of the dish.
4. Cook the tomatoes: Add the chopped tomatoes to the pan and cook until they soften and break down, about 5-7 minutes. The tomatoes should release their juices and create a saucy base.
5. Add the spices: Add the turmeric powder, red chili powder, cumin powder, and salt to the pan. Sauté for another minute, stirring constantly, until the spices are well combined and fragrant. Be careful not to burn the spices; reduce the heat if necessary.
6. Scramble the eggs: In a separate bowl, whisk the eggs until they are lightly beaten. Pour the whisked eggs into the pan with the tomato-onion mixture.
7. Cook the bhurji: Cook the eggs, stirring frequently, until they are set and scrambled but still slightly moist. Don’t overcook them, or they will become dry and rubbery. The texture should be soft and fluffy.
8. Finish with garam masala and cilantro: Sprinkle the garam masala and chopped cilantro over the bhurji. Stir to combine.
9. Serve: Serve the Egg Bhurji hot, garnished with extra cilantro. It’s fantastic with roti, paratha, or even just toast. You can also enjoy it as a filling for sandwiches or wraps.

I’m thinking of adding a squeeze of lemon juice at the end for a little extra zing. What do you guys think? I can’t wait to try this out. Let me know if you make it and how it turns out!

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EGG BHURJI - Bundobust : Bundobust

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