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A coastal twist on classic scrambled eggs! This Mangalorean version features fluffy eggs cooked with onions, tomatoes, and a fragrant tempering of mustard seeds and curry leaves, all brought together with the creamy sweetness of fresh coconut. A quick and delicious breakfast or side dish.
For 4 servings
In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.
Heat 2 tbsp of coconut oil in a wide, non-stick pan or kadai over medium heat. Once the oil is hot, add 1 tsp of mustard seeds and let them splutter, which should take about 30 seconds.
Immediately add 1 tsp of urad dal (if using) and sauté for 30-40 seconds until it turns light golden. Then, add the 10 curry leaves and 2 slit green chillies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Add the 2 finely chopped onions and 1 inch of grated ginger to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Add the finely chopped large tomato and cook for 3-4 minutes, stirring frequently, until it turns soft, mushy, and oil begins to separate from the mixture.
Stir in 0.5 tsp of turmeric powder, 0.5 tsp of red chili powder (if using), and the remaining salt. Mix well and cook for one minute until the raw smell of the spices disappears.
Reduce the heat to low and pour the whisked egg mixture into the pan. Let it sit for 30-45 seconds without stirring to allow the bottom to set slightly.
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A coastal twist on classic scrambled eggs! This Mangalorean version features fluffy eggs cooked with onions, tomatoes, and a fragrant tempering of mustard seeds and curry leaves, all brought together with the creamy sweetness of fresh coconut. A quick and delicious breakfast or side dish.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 275.4 calories per serving with 14.73g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
Using a spatula, gently scrape the cooked eggs from the bottom and sides of the pan, folding them over. Continue this gentle scraping and folding motion for 3-4 minutes until the eggs are about 90% cooked but still soft and moist.
Turn off the heat. Immediately add the 0.25 cup of grated fresh coconut and 2 tbsp of chopped coriander leaves. Gently mix everything to combine. The residual heat will finish cooking the eggs.
Serve the Egg Bhurji hot with traditional Mangalorean neer dosa, chapatis, or toasted bread.
Replace the eggs with 400 grams of crumbled firm tofu or paneer. Add the tofu/paneer after cooking the tomatoes and spices, and sauté for 5-7 minutes until heated through.
Add 1/4 cup of finely chopped bell peppers (capsicum) or green peas along with the onions for extra nutrition and texture.
Increase the number of green chillies to 3-4 or add a pinch of garam masala along with the coconut and coriander at the end for a warmer spice profile.
Add 1/2 teaspoon of sambar powder along with the turmeric and chili powder for a different flavor dimension.
Eggs provide high-quality, complete protein containing all nine essential amino acids, which are crucial for muscle repair, immune function, and overall body maintenance.
Eggs are a rich source of choline, a vital nutrient that plays a key role in brain development, memory, and regulating mood. The healthy fats from coconut oil also support cognitive function.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and converted into energy by the body.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of this Egg Bhurji contains approximately 260-280 calories, making it a nutritious and satisfying meal.
Yes, it is a very healthy dish. It's rich in high-quality protein from eggs, contains healthy fats from coconut oil, and is packed with vitamins and minerals from the onions, tomatoes, and spices.
You can, but the fresh coconut is what gives this dish its signature Mangalorean flavor and moist texture. If you must omit it, the dish will taste more like a standard egg bhurji. Using desiccated coconut (soaked first) is a better alternative.
It is traditionally served with Neer Dosa (a thin rice crepe). It also pairs wonderfully with chapatis, parathas, pav (Indian bread rolls), or simple toast for a quick breakfast.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a non-stick pan over low heat, stirring occasionally, until heated through. Avoid using a microwave if possible, as it can make the eggs rubbery.
The most common reason for dry bhurji is overcooking the eggs or cooking them on high heat. Always cook the eggs on low heat and turn off the stove when they are still slightly moist, as they will continue to cook from the residual heat.