• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mixed Vegetables Egg Bhurji

  • 2servings

Add to MenuAdd to Calendar

Source: fullmeals.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E
MineralsCopper, Natrium, Fluorine, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Onions, small, 1.

  2. Tomato, small, Carrot, cabbage, cauliflower, greens beans all coming around 1 cup when chopped.

  3. Frozen peas and corn, both coming to 1/4 cup.

  4. Ginger-garlic paste, 1 teaspoon.

  5. Green chili, 1.

  6. Chili powder, 1 teaspoon.

  7. Coriander powder, 1 teaspoon.

  8. Turmeric powder, 1/4 teaspoon.

  9. Garam masala, 1 teaspoon.

  10. Eggs, 2.

  11. Salt as per taste.

  12. Curry leaves and cilantro for garnishing

Instructions Jump to Ingredients ↑

  1. Chop the onion and tomato into small pieces and slit the green chilies into two. Chop the carrot, cabbage, cauliflower, greens beans and keep aside.

  2. Heat a pan with some oil and add the chopped onion, tomato, green chili, and ginger-garlic paste and sauté for a minute.

  3. When everything is well blended, add the chopped carrot, cabbage, cauliflower, beans, frozen corn, peas and sauté for another minute.

  4. Add the chili powder, coriander powder, garam masala, turmeric powder, and salt and mix everything well.

  5. Cook closed under medium flame for 5-10 minutes until the vegetables are soft.

  6. No water is necessary as the vegetables are cut small.

  7. When the curry is dry, break in 2 eggs into the pan and scramble the eggs with the vegetables.

  8. When the eggs are well scrambled, garnish with curry leaves and cilantro and serve hot with rotis

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback