We are starting the third week of BM#62. I have what I thought as an interesting theme to explore, Bhurji Recipes, and sadly just realized that I have twists of the same of what I have already done, posted. I should have known. However in the trill of making it and clicking I overlooked this part.
I started this series on Food memoir, featuring some of my childhood favorite dishes, along the way I completely forgot and didn't update for a while. I really wonder if I will be able to continue it. However, I did enjoy reading those posts again.
The theme says the dish should be in a scramble format, with egg or without. So you have the option of using paneer, cabbage, cauliflower, or even potato for that matter. However, the idea was to be innovative. I ended up cooking up the regular!
The first in the series is the Egg Bhurji cooked with onions and loads of pepper.
I am not sure where Konda tasted this, maybe Amma made it for her. I made this quickly during the time my SIL had visited and all of a sudden, I had Konda saying she loves egg bhurji and she wants this cooked for her often going forward. So you see I ended up cooking up a couple of versions for her.
Onion Pepper Egg Bhurji
Eggs - 2
Onions - 1 big
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
coriander leaves for garnish
Oil - 1 tsp
Salt to taste
How to make the Bhurji
In a nonstick pan, heat oil and saute the onions till it turns translucent. Add salt and turmeric and stir well.
Now break in the eggs directly, sprinkle half the pepper powder and quickly scramble it together. Simmer the flame and make sure the egg is cooked well. Even if it's not completely cooked, it is fine as egg hardens in a few minutes.
Sprinkle in the remaining pepper powder over the scrambled eggs and garnish with coriander leaves.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM