Beetroot Egg Bhurji Recipe
Beetroot Egg Bhurji is a healthy twist for a popularly Indian anda bhurji . It's simple, easy and gets ready under 30 minutes.
Servings 4 People
Calories 154kcal
Ingredients
- 1.5 tablespoon Oil
- ½ Tsp Mustard Seeds optional
- 1 tablespoon Chana dal optional
- 1 sprig Curry leaves , chopped
- 1 teaspoon Green chilli chopped
- 250 grams Beetroot grated
- 2 no's Onions chopped
- 4 no's Eggs
- 1 tablespoon Coriander leaves
- ½ or 1 teaspoon Red Chilli Powder
- 1 teaspoon Salt or as required
Instructions
- In a thick bottom pan , heat oil, add mustards seeds , chana dal and curry leaves .
- Once lentils changes to golden colour , add chopped green chilles and onions . Saute onions until it turns translucent.
- Add grated beetroot and saute for a minute , cover lid and cook for 5 minutes on a medium heat.
- After 5 minutes , open lid and saute for 2 minutes for extra moisture to dry up.
- Break eggs directly into the cooked beets and mix well .
- When eggs firms up , scramble well everything .
- Add red chilli powder , salt to taste and coriander leaves.
- Mix well everything . Serve hot with as a side dish with Rasam and Rice or serve with chapathi or top on bread toasts.
Video
Nutrition
Calories: 154kcal