One-Pot Egg Bhurji (Scrambled Eggs)
You don’t want to spend much time preparing a long menu? Then this recipe is for you. One-Pot Egg Bhurji. You can cook this in just a few minutes but the flavours will make you finish a plate of rice. As my mother-in-law says, “Rice will be consumed like a cycle making its way through a traffic block, with ease”.
One Pot Egg Bhurji
Egg Bhurji Recipe that can be prepared in a single pot (Kadai) with ingredients found in our kitchen
Equipment
- 1 Kadai
- Mixer/Grinder optional
Ingredients
- 2 Eggs
- 1 medium Onion
- 2 Green Chilly
- ¼ inch Ginger
- ½ tsp Pepper Powder
- ½ tsp Salt
- 1 tsp Oil
- 1 sprig Curry Leaves
Instructions
- Coarse grind onion (cut into pieces of any size), green chilly, ginger, pepper and salt.
- In a Kadai, heat oil. Once the oil is hot, reduce the flame and add the onion mixture. Sauté for a minute.
- Lower the flame to low. Break in the eggs. Using a fork beat the eggs a bit and mix in with the hot onion mixture till it becomes a uniform mixture. Add in the curry leaves.
- Increase the flame to medium-low and cook. As the egg starts to coagulate, give a stir. And continue stirring till all the eggs coagulate. It will coagulate but still have moisture.
- Allow this to dry out. You can dry it just a bit or very dry depending on how you like it to be. I like it to be dry but a bit moist.
- You can sprinkle a pinch of garam masala, though I would suggest going without it. Onion and green chilly combination go very well with egg.
- Serve with rice or chapati.
Notes
Variation:
Instead of grinding, you can also chop the ingredients finely. Then allow to fry a bit in oil, then add the pepper, salt and curry leaves. Lower the flame, break in the eggs and mix using a fork to get a uniform mixture. Rest of the procedure is the same.
