1 As Required For Ganishing Coriander leaves for garnish
Directions : Anda Bhurji Recipe
STEP 1.Beat eggs and add little milk too. This makes egg fluffy.
STEP 2.Keep aside
STEP 3.Take ghee in a pan
STEP 4.Add zeera & let it splutter
STEP 5.Now add chopped onion and sauté till turns pink
STEP 6.Now add ginger chili paste and saute
STEP 7.Add dry masalas only when you feel the rawness of onion is gone but don’t let it brown much. As it tastes good when onion bite is still felt in bhurji.
STEP 8.Now add all the dry masalas and sauté on low flame to avoid burning.
STEP 9.Add chopped tomato and peppers. Don’t cook them to be mushy, just sauté lightly.
STEP 10.Add beaten eggs and mix everything well.
STEP 11.Keep stirring till eggs get cooked and turn to solid chunks.
STEP 12.Don’t over do.
STEP 13.Switch off the flame and cover for 2-3 minutes. Bhurji won’t get dry.
STEP 14.Add coriander leaves before serving.
STEP 15.Enjoy it with plain paranthas.
Nutrition value
8
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
8 mg
Iron
0 mg
Vitamin A
81 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
7 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
6 mg
Manganese
0 mg
Phosphorus
10 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment