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There are many ways to make an egg and a bhurji is one of the quick and simple ways to make a nutritious breakfast dish. Because you can put together you plate in just about 10 minutes, it is a great weekday morning dish. Also known as scrambled eggs internationally, the Indian version is slightly spicy and can be made by adding vegetables of your choice. Bhurji is generally paired with rotis or breads. It is also popular as a street side dish.
Bhurjis can also act as saviors on a day you don’t know what to cook for lunch or dinner. Bhurjis can also be had with rice and rotis just like any other vegetable. Or, you can even present it as a snack when your kids come home from school. So, you see, any time is good time for having bhurji. You can make it a filler for egg sandwiches, place them in a pita or taco or make an egg frankie out of it. What’s cool about bhurjis is that you can even add vegetables like bell peppers, onions and tomatoes while making the bhurji and add grated carrots, mashed potatoes, lettuce and other vegetables on the side while serving it with toast.
Bhurji should be served hot so start your preparation for the bhurji just 5 minutes before serving. Adding garlic and ginger are optional. Green chillies should be avoided if you are making this dish for kids. For best results, it is good to make your bhurji in a non-stick pan. The cooking medium can be regular refined oil or butter but for a twist, you can also make the bhurji in mustard oil which makes it healthy too. The Mumbai street style version of the bhurji also has pav bhaji masala. This is optional and you can make the regular version too.
Egg Burji Toast
- 8 slices Bread
- 4 Eggs whisked gently
- 4 Cloves
- 1 Bay Leaf
- 4 Black Peppercorns
- 1 teaspoon Cumin Seeds
- 2 Onions (chopped finely)
- 2 Tomatoes (chopped finely)
- 2 Green Chilli (chopped finely)
- 1 tablespoon Green Coriander Leaves (chopped)
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- ¾ teaspoon Garam Masala Powder
- Salt as per taste
- 2 tablespoons Butter
- 2 tablespoons Oil
Heat a nonstick pan on low flame and add the oil.
When it heats up, toss in the cumin seeds, black peppercorns, cloves, bay leaf. In a few seconds, the cumin seeds will crackle.
Add the chopped onions and saute until they get soft and color changes to golden brown.
Add the chopped tomatoes and the chopped green chillies. Fry till the tomatoes turn mushy.
Add the seasonings like the salt, red chilli powder, turmeric powder and the garam masala powder. Mix them well.
Now add the whisked eggs and scramble gently so that the egg will start to coagulate into granules.
The more one scrambles, the smaller the burji granules formed. Lastly, garnish with the green coriander leaves and shut off the flame.
To make the Toast, heat up the toaster on low flame for a few seconds.
Take it off the flame. Brush the inner sides of the toaster with little butter.
Take two bread slices and stuff about 2 tablespoons of the ready burji. Gently press with the palms and place carefully in the hot toaster.
Close the clasp. Place on low flame and let cook for a couple of minutes till the color changes to light golden brown.
Turn it over and cook the other side as well. Open the clasp and remove the piping hot toast and serve immediately.
Ready all the burji toasts similarly.
Instead of toasting in a toaster, these can also be roasted on hot iron tawa or even grilled.
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