South Indian•quick
Egg Bhurji - Indian Scrambled Eggs
Easy and quick Indian style scrambled eggs.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Eggs
- 2 tablespoon oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 inch ginger, finely minced, about half a teaspoon
- 1 sprig curry leaves, finely chopped
- 2 green chillies, chopped
- 1 medium onion, finely chopped
- 1/8 teaspoon asafoetida
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper powder
- 2 stalks spring onion, chopped
- 4 stalks coriander leaves, finely chopped
Instructions
- 1
Chop ginger, green chillies and curry leaves very finely. Set aside. Heat couple of tablespoons of oil in a pan and add in the cumin seeds and fennel seeds. Let it pop. Add in the chopped ginger, green chillies and curry leaves and fry for 10 seconds.
- 2
Add in a finely chopped onion and fry in medium flame for a couple of minutes until soft. Add in the asafoetida (optional) , salt, pepper powder and turmeric. Turmeric gives the scrambled eggs a bright yellow color. Saute for a minute more. Add in the eggs all at once.
- 3
Add in the spring onions and coriander leaves. Stir to mix and scramble the eggs to the doneness you like. Remove off heat and serve.