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A quick and flavorful Indian-style spicy scrambled egg dish, cooked with onions, tomatoes, and aromatic spices. Served with soft, buttered pav rolls, it's a perfect street-food meal for breakfast or a light dinner.
For 4 servings
In a medium bowl, crack the eggs. Add a pinch of salt and whisk thoroughly until the yolks and whites are well combined. Set aside.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and finely chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they turn soft, pulpy, and start to release oil at the sides of the pan.
Add the spice powders: turmeric powder, red chili powder, pav bhaji masala, and the remaining salt. Mix well and cook for 1 minute until the spices are fragrant.
Reduce the heat to low. Pour the whisked eggs into the pan. Let them sit for 20-30 seconds to slightly set at the bottom. Then, gently scramble with a spatula, folding the cooked parts over the uncooked parts. Continue cooking for 2-3 minutes until the eggs are just cooked but still moist and creamy. Do not overcook.
Turn off the heat and immediately stir in the chopped coriander leaves. Your egg bhurji is ready.
A quick and flavorful Indian-style spicy scrambled egg dish, cooked with onions, tomatoes, and aromatic spices. Served with soft, buttered pav rolls, it's a perfect street-food meal for breakfast or a light dinner.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 636.16 calories per serving with 25.43g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
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To prepare the pav, slice each roll horizontally, keeping one edge intact like a book. Spread butter generously on the inside surfaces. Heat a tawa or flat pan over medium heat and toast the pav, buttered-side down, for 1-2 minutes until golden brown and slightly crisp.
Serve the hot egg bhurji immediately with the warm, buttered pav. Garnish with extra coriander or finely chopped raw onions if desired.
For a vegetarian version, make Paneer Bhurji. Replace the 8 eggs with 250g of crumbled paneer. Add the paneer after the spice powders and cook for 3-4 minutes until heated through.
For a vegan option, use 400g of crumbled firm tofu instead of eggs. Press the tofu to remove excess water before crumbling. Add a pinch of black salt (kala namak) along with the other spices for an 'eggy' flavor.
Add 1/4 cup of grated cheddar or Amul cheese along with the coriander leaves at the very end. Stir gently until the cheese melts for a gooey, delicious twist.
For a Parsi-style variation, cook the eggs for a shorter time, leaving them much runnier and creamier. Akuri is traditionally served on toasted bread slices instead of pav.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with nutrients like Vitamin D, Vitamin B12, and choline from eggs, which are vital for bone health, brain function, and energy metabolism.
The combination of high-quality protein from eggs and carbohydrates from the pav provides a sustained release of energy, making it an ideal meal for breakfast or to combat a midday slump.
One serving of Egg Bhurji Pav, which includes the bhurji and two pav rolls, contains approximately 450-550 calories. The exact count can vary based on the amount of oil and butter used.
Egg Bhurji Pav can be a part of a balanced diet. Eggs are an excellent source of high-quality protein and essential nutrients. To make it healthier, you can use whole wheat pav, minimize the amount of butter and oil, and add more vegetables like bell peppers or peas to the bhurji.
Egg bhurji is best enjoyed fresh, as reheated eggs can become tough and rubbery. However, you can prepare the onion-tomato masala base in advance and refrigerate it for up to 2 days. When you're ready to eat, simply reheat the masala, and then add the freshly whisked eggs to cook.
While it's a complete meal on its own, it pairs wonderfully with a side of mint-coriander chutney, some sliced raw onions for crunch, and a lemon wedge for a fresh, tangy squeeze. A hot cup of masala chai is the perfect beverage to accompany it.
The key to a moist bhurji is to cook it on low-medium heat and remove it from the stove when it's just set but still looks slightly wet, as it will continue to cook in the residual heat. If it's already dry, you can try stirring in a tablespoon of milk or cream to restore some moisture.
While both are scrambled egg dishes, egg bhurji is the Indian version, characterized by its base of sautéed onions, tomatoes, ginger, garlic, and a blend of aromatic Indian spices like turmeric, chili powder, and pav bhaji masala, giving it a distinctly savory and spicy flavor profile.
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