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A spicy and aromatic twist on classic scrambled eggs! This Hyderabadi version is packed with fragrant mint, rich spices, and a luscious tomato-onion masala. Perfect for a hearty breakfast or a quick weeknight meal with roti or pav.
For 4 servings
In a medium bowl, crack the 8 eggs. Add a pinch of salt and whisk vigorously until the yolks and whites are well combined and slightly frothy. Set aside.
Heat oil in a wide, non-stick pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they turn soft and golden brown. Add the ginger-garlic paste and green chillies, and cook for another minute until the raw aroma disappears.
Stir in the chopped tomatoes. Cook for 4-5 minutes, mashing them gently with your spatula, until they break down and become soft and pulpy.
Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and the remaining salt. Mix well and cook the masala for 1-2 minutes, until the spices are aromatic and you see oil separating at the edges.
Stir in the chopped mint leaves and cook for just 30 seconds to release their flavor.
Pour the whisked eggs into the pan over the masala. Let them cook undisturbed for 30-45 seconds to allow the bottom to set slightly. Then, using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still moist and glossy. Do not overcook.
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A spicy and aromatic twist on classic scrambled eggs! This Hyderabadi version is packed with fragrant mint, rich spices, and a luscious tomato-onion masala. Perfect for a hearty breakfast or a quick weeknight meal with roti or pav.
This hyderabadi recipe takes 25 minutes to prepare and yields 4 servings. At 289.77 calories per serving with 14.56g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Turn off the heat. Sprinkle the garam masala and fresh chopped coriander leaves over the bhurji. Give it a final gentle mix. Let it rest for a minute before serving.
Serve immediately with hot pav (bread rolls), roti, paratha, or toast.
Incorporate finely chopped bell peppers (capsicum), green peas, or sweet corn along with the tomatoes for added nutrition and texture.
For a vegetarian version, replace the eggs with 250g of crumbled paneer. Add the paneer after the masala is cooked and sauté for 3-4 minutes.
Sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the bhurji just before turning off the heat. Cover the pan for a minute to let the cheese melt.
Sauté 1 cup of sliced mushrooms after the onions turn golden brown. Cook until they release their water and are lightly browned, then proceed with the recipe.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and maintaining healthy skin and hair.
This dish is packed with essential nutrients. Eggs provide Vitamin D, B12, and choline (important for brain health), while tomatoes and onions offer Vitamin C and antioxidants.
The high protein content promotes satiety, helping you feel full for longer. This can reduce overall calorie intake and aid in weight management goals.
Spices like turmeric contain curcumin, a compound with powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of this Hyderabadi Egg Bhurji (approximately 1 cup or 195g) contains an estimated 280-310 calories. This can vary based on the size of the eggs and the amount of oil used.
Yes, it can be a very healthy dish. It's an excellent source of high-quality protein from eggs, which is essential for muscle health. The tomatoes, onions, and spices provide vitamins and antioxidants. To make it healthier, you can reduce the amount of oil used.
Egg Bhurji is incredibly versatile. It pairs wonderfully with Indian breads like roti, chapati, or paratha. It's also popularly served with soft bread rolls (pav) as 'Bhurji Pav', or simply with toasted bread slices for a quick meal.
While Egg Bhurji is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Avoid over-reheating to prevent the eggs from becoming tough.
To reduce the spice level, you can omit the green chillies or remove their seeds before adding them. You can also reduce the amount of red chilli powder to 1/4 or 1/2 teaspoon, or use a milder variety like Kashmiri red chilli powder for color without much heat.