bengaliEasyeggetariangluten freedairy freenut free

Dimer Bhurji

Name: Dimer Bhurji
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg; 1 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(115)

TASTE SCORE

8/10

A homestyle Bengali-style egg bhurji with soft scrambled eggs, onion, tomato, green chili, and warm spices. It comes together quickly and works beautifully with toast, roti, or a small bowl of rice.

PREP

10m

COOK

12m

SERVES

1 KATORI

175 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Crack the eggs and get the vegetables ready.
1.Crack the eggs into a bowl.
2.Whisk until the yolks and whites are fully combined.
3.Finely chop the onion, tomato, and green chili.
4.Grate the ginger and keep the coriander leaves ready.
saute · ~6 min
Cook the onion, chili, and ginger.
1.Heat oil in a pan over medium heat.
2.Add the onion and cook until soft and lightly golden, 4 to 5 minutes.
3.Add the green chili and ginger.
4.Cook for 30 seconds until fragrant.
saute · ~5 min
Cook the tomato and spices.
1.Add the tomato and salt to the pan.
2.Cook until the tomato softens and turns pulpy, 3 to 4 minutes.
3.Add turmeric powder, red chili powder, and garam masala.
4.Mix well and cook for 30 seconds.
saute · ~3 min
Scramble the eggs into the masala.
Lower the heat and pour in the whisked eggs. Stir gently and continuously, scraping the pan so the eggs set into soft curds and coat well with the masala, 2 to 3 minutes.
TIPKeep the heat low so the eggs stay soft and moist instead of turning rubbery.
garnish
Mix in the coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the onions until just lightly golden; deep browning can make the bhurji taste sweet and heavy.
2
Let the tomatoes turn fully pulpy before adding the eggs, or the bhurji can taste watery and separate.
3
Lower the heat before pouring in the eggs so the curds stay soft instead of tightening too fast.
4
Stir continuously but gently, scraping the pan, to get small masala-coated curds rather than one big omelette-like mass.
5
Take the pan off the heat when the eggs still look slightly glossy; residual heat will finish the cooking.
6
If making ahead, keep the masala ready and scramble in the eggs just before serving for the best texture.
7
Leftovers reheat best on very low heat for a minute or two; high heat will make the eggs rubbery.