Egg Gathiya Bhurji

Name: Egg Gathiya Bhurji
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg; 120 g gathiya (thick variety, lightly crushed); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 2 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

8/10

A quick Gujarati-style bhurji where eggs are scrambled with onions, tomatoes, green chilies, spices, and crunchy gathiya. The gathiya softens just enough in the masala, giving the dish a hearty, snack-meets-meal feel.

PREP

10m

COOK

12m

SERVES

1 KATORI

381 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prep the eggs, vegetables, and gathiya.
1.Crack the eggs into a bowl and beat until smooth.
2.Chop the onion, tomato, and green chili finely.
3.Grate the ginger.
4.Lightly crush the gathiya into bite-size pieces.
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 light golden, 4 to 5 minutes.
3.Add the green chili and ginger and cook for 30 seconds.
TIPKeep the heat medium so the onion sweetens without burning.
saute · ~5 min
Make the masala base.
1.Add the tomato and salt, then cook until soft and pulpy, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, coriander powder, and garam masala.
3.Mix well and cook for 30 seconds until the spices smell fragrant.
saute · ~3 min
Scramble the eggs into the masala.
Pour in the beaten eggs and cook on low to medium heat, stirring gently. Scramble just until softly set and still moist, about 2 to 3 minutes.
TIPDo not overcook the eggs, because the gathiya will absorb some moisture in the next step.
mix · ~2 min
Fold in the gathiya and finish the bhurji.
Add the crushed gathiya and toss gently for 30 to 60 seconds so it mixes through and softens slightly without turning mushy. Stir in lemon juice and coriander leaves.
serve
Serve the Egg Gathiya Bhurji 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
Use thick gathiya and crush it lightly; fine crumbs disappear into the eggs instead of giving pleasant bites.
2
Cook the tomatoes until the oil starts separating slightly, so the masala tastes rounded and not watery.
3
Keep the eggs a little underdone before adding gathiya; the sev will soak up moisture and finish the texture.
4
Fold the gathiya in only at the end and toss briefly, or it can turn pasty instead of lightly softened.
5
If your tomatoes are very juicy, cook them a minute longer to avoid a soggy bhurji.
6
Add lemon juice off the heat for a brighter finish that lifts the besan-rich gathiya.
7
This dish is best eaten immediately; if holding for later, keep the gathiya separate and mix just before serving.