Boiled Egg Burji By Gurdip Kohli Punj

Boiled Egg Burji

This recipe is very versatile and delicious, and can be served with the typical Mumbai pav.
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Serves

1

Cooking Time

10 Min

Meal Type

SAVOURY

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • 4 eggs boiled and diced
  • 1 tbsp oil
  • 1 tsp ginger
  • 2 tbsp carrots
  • ¼ cup onions
  • ¼ cup tomatoes
  • 2 tbsp spring onion greens
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp green chillies
  • 2 tbsp green chutney
  • 1 egg yolk
  • black pepper powder
  • salt
  • water
  • 1 bun
  • Lettuce leaves
  • coriander
  • Egg yolks boiled
  • Ketchup

PREPARATION

  1. 1

    Cut the boiled egg lengthwise. Separate the egg yolks from the egg whites alone. Finely chop the egg whites. Heat oil in a pan. Saute chopped ginger carrots, and onion. Add chopped tomatoes spring onion greens, red chilli powder, turmeric powder, garam masala powder, black pepper powder, and chopped green chillies. Add green chutney to the mixture in the pan. Mix well by pouring some water. Break an egg and separate the yolk from the white. Add the yolk to the mixture. Give a good mix. Add the chopped egg whites to this and mix again. Finally add salt to this and mix again. Place lettuce leaves in a serving plate. Transfer the bhurji on the leaves. Garnish with chopped coriander boiled egg yolks, and ketchup. Serve with a bun.
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