A coastal take on classic scrambled eggs, this Konkani-style bhurji features fluffy eggs cooked with onions, tomatoes, and a unique addition of fresh coconut for a creamy, savory finish. A quick and delicious meal, perfect with pav or roti.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
301cal
15gprotein
14gcarbs
21g
Ingredients
8 pcs Large Eggs
2 pcs Onion (medium, finely chopped)
2 pcs Tomato (medium, finely chopped)
0.5 cup Freshly Grated Coconut
2 pcs Green Chili (slit lengthwise)
1 tbsp Ginger-Garlic Paste
2 tbsp Coconut Oil (Vegetable oil can be used as a substitute)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Konkani Egg Bhurji, Ladi Pav and Onion Salad
Aromatic, protein-packed Konkani egg bhurji with soft pao. Quick to make and kid-approved comfort!
This konkani dish is perfect for dinner. With 632.18 calories and 23.429999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Red Chili Powder (adjust to taste)
1 tsp Salt (adjust to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Whisk the Eggs
In a medium bowl, crack the 8 eggs.
Add 1/4 teaspoon of the salt and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Prepare the Tempering (Tadka)
Heat 2 tablespoons of coconut oil in a wide, non-stick pan or kadai over medium heat.
Once the oil is hot, add 1 teaspoon of mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Carefully add the 10 curry leaves and let them sizzle for a few seconds until fragrant.
3
Sauté the Aromatics
Add the 2 chopped onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add 1 tablespoon of ginger-garlic paste and the 2 slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala Base
Add the 2 chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
Stir in 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and the remaining 3/4 teaspoon of salt. Mix well and cook the spices for one minute.
Add the 1/2 cup of freshly grated coconut and mix everything together. Cook for 1-2 minutes until the coconut is fragrant and well-integrated with the masala.
5
Scramble the Eggs
Reduce the heat to low and pour the whisked egg mixture into the pan over the masala.
Allow the eggs to sit undisturbed for about 30 seconds to let the bottom layer set slightly.
Using a spatula, gently scrape the bottom of the pan and fold the cooked portions over the uncooked liquid. Continue this process for 2-3 minutes until the eggs are cooked to your liking but still soft and moist.
6
Garnish and Serve
Turn off the heat. Sprinkle the 2 tablespoons of chopped coriander leaves over the bhurji and give it a final gentle mix.
Serve immediately with hot pav (bread rolls), roti, or as a side dish with rice and dal.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
