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A unique Bengali take on scrambled eggs, this dish features tender bamboo shoots cooked with aromatic spices and fluffy eggs. It's a quick, flavorful, and protein-packed meal, perfect with hot rotis or rice.
For 4 servings
Preparation
Sauté Aromatics
Cook the Masala
A unique Bengali take on scrambled eggs, this dish features tender bamboo shoots cooked with aromatic spices and fluffy eggs. It's a quick, flavorful, and protein-packed meal, perfect with hot rotis or rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 202 calories per serving with 7.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Add Bamboo Shoots
Scramble the Eggs
Garnish and Serve
Replace the eggs with 200 grams of crumbled paneer (Indian cottage cheese). Add the paneer at the final step and cook for 2-3 minutes until heated through.
Incorporate 1/2 cup of green peas or finely diced potatoes. If using potatoes, add them with the onions and cook until tender before proceeding.
For a different flavor profile, add 1/4 tsp of panch phoron (Bengali five-spice blend) to the hot oil before adding the onions.
Stir in 2 tablespoons of coconut milk along with the tomatoes for a slightly creamy and South Indian-inspired twist.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Bamboo shoots are packed with dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This dish offers a range of vitamins and minerals, including Vitamin D and B12 from eggs, and potassium and manganese from bamboo shoots.
Yes, it is a relatively healthy dish. Eggs provide high-quality protein, while bamboo shoots are low in calories and high in dietary fiber. Using mustard oil offers beneficial monounsaturated fats. To make it healthier, you can reduce the amount of oil used.
One serving of Dim Bhaji with Bamboo Shoot (approximately 1 cup or 155g) contains around 210-240 calories, depending on the amount of oil used and the size of the eggs.
Absolutely, but they require preparation. Fresh bamboo shoots must be peeled, sliced, and boiled in salted water for at least 15-20 minutes to remove their natural bitterness and any harmful compounds. Once boiled, they can be used just like the canned version.
Store any leftover bhaji in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the texture of the eggs may change slightly upon reheating.
This dish pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also goes well as a side dish with steamed rice and dal.
This recipe goes great with these complete meals
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