എഗ്ഗ് ബുർജി

Ingredients

• 2 tablespoons Cooking Oil (neutral oil such as vegetable or canola)
• 0.5 inch piece Fresh Ginger (peeled and finely chopped)
• 2 pieces Green Chillies (chopped; deseed for less heat if desired)
• 2 pieces Onion (medium, roughly diced)
• 1 piece Tomato (medium, chopped)
• 0.75 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Turmeric Powder (ground)
• 0.5 tablespoon Kashmiri Chili Powder (mild red color; if using regular chili powder, halve the amount)
• 0.5 teaspoon Garam Masala (store‑bought or homemade)
• 4 pieces Eggs (large, well beaten at room temperature)
• 1 handful Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Heat Oil

   Place the Kadai over medium‑high heat and add 2 Tbsp cooking oil. Allow the oil to heat until shimmering.

   Time: PT1M

   Temperature: Medium‑high

2. Sauté Aromatics

   Add the chopped ginger and green chillies. Stir quickly for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium‑high

3. Cook Onions

   Add the chopped onions. Sauté, stirring occasionally, for 4‑5 minutes until they wilt. They do not need to turn golden.

   Time: PT5M

   Temperature: Medium

4. Add Tomato

   Stir in the chopped tomato and cook for about 2 minutes until it softens.

   Time: PT2M

   Temperature: Medium

5. Season with Spices

   Turn the flame to its lowest setting. Add ¾ tsp salt, ¼ tsp turmeric, ½ Tbsp Kashmiri chili powder (or ¾ tsp regular chili powder), and ½ tsp garam masala. Sauté for 30 seconds until the raw spice aroma disappears.

   Time: PT1M

   Temperature: Low

6. Cook the Eggs

   Increase the flame to medium. Pour in the 4 well‑beaten eggs. Stir continuously with a spatula for 3‑4 minutes, scraping the sides of the pan, until the eggs are fully cooked but still soft and fluffy.

   Time: PT4M

   Temperature: Medium

7. Finish and Garnish

   Just before turning off the heat, sprinkle the chopped coriander leaves and give a final mix.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

2.5 g

Fat

10 g

Fiber

1 g