Masala Egg Bhurji Recipe – Learn under Experts : Recipe for street-style egg bhurji: I take great satisfaction in all of my egg-based recipes since I am an avid egg lover. This dish, sometimes referred to as Anda bhurji, holds a particular place in my collection of Indian scrambled eggs.
This is one of those egg recipes you might have had while sipping on something spicy, tasty, and mouthwateringly fantastic after a late-night movie or a nice evening out with friends after the collage.
Masala Egg Bhurji Recipe – Learn under Experts
When it comes to street cuisine, anda bhurji holds a special place. Each street side dish has its own distinct flavor. It is essentially an Indian version of scrambled eggs. If you are Indian, you add lots of spicy twists to make scrambled eggs, also known as egg bhurji, even more delicious.
Ingredients
- 6 eggs Whole
- 1 Tbsp Oil
- 15 g butter
- 100 g onion chopped
- 75 g tomato chopped
- 2-3 green chilli chopped
- 50 g capsicum chopped
- Salt to taste
- 1 teaspoon Red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon pav bhaji masala
- to taste salt
- coriander leaves
- 3 Buns ladi pav
- 1 tablespoon Butter to toast the buns
Instructions
Crack all of the eggs into the bowl, give them a good stir, and set aside.
Add chopped onion and green chilis to a pan with heated oil and butter.
After two to three minutes of sautéing, add the sliced bell peppers and capsicum.
Add the tomatoes when the vegetables have softened.
Cook over medium heat for 2 to 3 minutes, or until tomatoes are pulpy and mashed.
Stir in the turmeric powder, red chili powder, and pav bhaji masala.
Transfer the egg mixture into the skillet and cook, stirring occasionally to prevent the eggs from sticking to the pan, until they are almost done, about 95% done.
Slice the pav bread in half, then toast each half on a tava or griddle.
Toast each and every Pav bread.
Present the egg burji using toasted and buttered pav and garnish with coriander leaves and some more green chilli.
Notes
There are many unique aspects to this Mumbai-style anda bhurji Pav. This is really spicy because there are a lot of chillis used, just like other street cuisine from Mumbai.
I don’t think I could ever use that much butter in my kitchen, but I have seen other people use it liberally. I can promise you that a delicious bhurji doesn’t require that much butter. Since making this straightforward egg dish requires more than just butter.
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This recipe somewhat alters the flavor, but the quantity of fat you are bypassing is well worth the trade-off if you are making it and have tried the best anda bhurji Pav in Mumbai.
For me, the texture of the eggs is the most crucial factor while frying them. My culinary technique does not include overcooked, rubbery, dry eggs with brown patches plastered on them.
Eggs cook quickly and continue to cook in residual heat long after they are removed from the heat source, thus for the ideal egg bhurji, cook the eggs with onion tomato masala until they are just cooked.
Nutrition
- Calories: 442kcal
- Carbohydrates: 40g
- Protein: 17g
- Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 348mg
- Sodium: 590mg
- Potassium: 265mg
- Fiber: 3g
- Sugar: 8g
- Vitamin A: 1447IU
- Vitamin C: 31mg
- Calcium: 63mg
- Iron: 13mg