Egg Bhujia Food

EGG BHURJI RECIPE | HOW TO MAKE EGG BHURJI | ANDA BHURJI

Steps:

• Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).
• Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.
• Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.
• Heat oil in a pan. Add cumin & curry leaves (optional).
• When they begin to splutters add onions, chilies and fry until golden.
• Add ginger garlic paste and fry till you get a nice aroma.
• If using tomatoes, add them to the pan. Fry until they turn soft and oil begins to separate.
• If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.
• You can also add garam masala and red chilli powder at this stage.
• Fry until the masala smells good. I prefer to add the spice powders later after cooking the eggs.
• Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.
• When the eggs are almost cooked, add garam masala powder & red chili powder. Stir well & fry just for a minute or 2.
• Taste test and add more salt and red chilli powder if needed.
• When the eggs are fully cooked, turn off the stove.
• Garnish egg bhurji with coriander. You can also squeeze little lemon juice.
• Serve egg bhurji with rice or bread/ pav or chapathi.

EGG BHUJIA

Steps:

• Beat egg well. Add salt and milk.
• Heat oil. Add chopped onion and green chili. Fry to light golden brown.
• Add beaten egg. Cook for about a minute. Stir and mix egg mixture thoroughly and fry to light brown.
• Serve hot with paratha or rice and lentil.

BHUJIA (POTATO FRITTERS)

Steps:

• Prepare batter: Combine dry ingredients in a bowl, add the water and mix until texture is smooth and creamy. Set aside.
• Prepare Potato Rounds: Roast mustard seeds in dry pan until they become grayish, aromatic and begin to pop. (This will happen quickly.) Lower heat, add whole cumin seeds and roast until brown, being careful not to burn, about 2 minutes. Add clarified butter and crushed neem leaves, and brown lightly. Add onions, and brown, about 3 to 5 minutes. Add garlic, and turmeric, remove from heat and add cilantro, serranos, salt and pepper.
• Meanwhile, cook potatoes in salted water until soft. Drain and cool. Grate potatoes and mix gently with onions and spices. Adjust seasoning.
• To form bhujias, press tightly into half dollar rounds.
• Heat oil in a large saucepan to deep-fry temperature (350 degree F). Dip formed potato rounds into batter and drop into hot oil. Fry until golden brown on all sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, or plain yogurt for dipping. Bhujias can be made early in the day and reheated.

EGG BHURJI

Steps:

• Chop onions, tomatoes and the green chillies
• Beat the eggs
• Heat oil in a wok. Add the cumin seeds. After 10 seconds, add the chopped onion, chillies and garlic. Fry until light brown. Add the chopped tomatoes and cook for 2 minutes.
• Add turmeric powder and chilli powder. Mix well and cook for 3 minutes.
• Add salt and mix well.(check for seasoning) Now add the beaten eggs and give it a good shake with the spatula until the eggs begin to scramble. Fry this for 2 minutes and remove from heat. Serve this with garnished coriander.

INDIAN EGGPLANT - BHURTHA

Steps:

• Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
• Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.