Egg Bhurji is a dish originating from the Indian subcontinent. It is often confused with scrambled eggs and the Parsi dish Akuri. But it does not. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices etc. We will see how to make a Egg Bhurji with Capsicum. It is a very simple dish to make, but not less in its taste. You would love it. It is usually served with roti or Nan or Pav Bread in Mumbai. We can also serve it as a side dish with Rice and Sambar etc.
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Jeera – 1 tsp
Onion – 1 (finely chopped)
Grated Ginger – 1 tsp
Green Chillies – 3 (finely chopped)
Medium sized Capsicum – 3 (finely chopped)
Red Chilli Powder – ½ tsp
Turmeric Powder – 1 pinch
Salt – to suit one’s taste
Eggs – 4
Garam Masala – ¼ tsp
Black Pepper Powder – ½ tsp
Finely Chopped Cilantro – 2 tbsp
Heat the Oil in a pan in medium flame. Add Mustard and Cumin Seeds and roast till the Mustard crackle.
Add Onion, Green Chilli and Ginger. Sauté those in medium flame till the Onion turns translucent. Add Capsicum, Red Chili Powder, Turmeric Powder and Salt. Cook for 3 to 4 minutes.
Break the Eggs into it. Add Garam Masala. Scramble vigorously or gently depending on how you expect the texture to be. Keep stirring for 5 to 6 minutes till the Eggs are done. Sprinkle the Black Pepper Powder. Add more Salt, if required. Add Cilantro and stir well. Transfer to a serving bowl.
Serve with toasted Bread. You can also serve this as a side dish with Roti, Rice etc.