Boiled Egg Bhurji Recipe
Boiled egg bhurji is a delicious variation of the classic Indian egg bhurji (anda bhurji). Instead of adding raw eggs to the masala, add boiled eggs. It is a great breakfast, lunch, or dinner dish. Serve it with pav, paratha, or roti.
Servings: 2 people
Ingredients
- 4 large hard-boiled eggs
- 2 tablespoons oil
- 1 tablespoon butter salted or unsalted
- ½ cup chopped onions
- 2 teaspoons finely chopped green chilies
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- ½ cup finely chopped tomatoes
- 1 teaspoon salt or to taste
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 2 teaspoons pav bhaji masala
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Chop the eggs into small pieces. Set them aside.
- Heat oil and butter in a pan over medium-high heat.
- Once the oil is hot, add onions, green chilies, ginger, and garlic, and fry until the onions turn light brown. Stir frequently while frying.
- Now, add tomatoes and salt and cook for 2-3 minutes. Mash the tomatoes with the back of the ladle as you cook. Let them soften and meld into the onion base.
- Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.
- Add the chopped hard-boiled eggs to the pan and mix well with the masala. Splash a tablespoon of water if the mixture looks dry.
- Check for salt and add more if needed.
- Add lime juice and cilantro and mix well. Serve hot.
Video
Notes
Adjust the chilies as per your taste.
Nutrition
Calories: 330kcal | Carbohydrates: 8g | Protein: 12g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 1378mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 2mg
