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3 Types Egg Bhurji अंडा भुर्जी 3 तरह से Amritsari Anda भुर्जी अंडे का Khagina

3 Types Egg Bhurji अंडा भुर्जी 3 तरह से Amritsari Anda भुर्जी अंडे का Khagina

Name: 3 Types Egg Bhurji अंडा भुर्जी 3 तरह से Amritsari Anda भुर्जी अंडे का Khagina
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT30-40M
Yield: 2-4
Cuisine: Indian
Ingredients: cashew nuts; eggs; fried onions; onions; tomatoes

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Calling all Egg lovers.. Thinking about your next Sunday breakfast plan? Try these. Amritsari style juicy Anda Bhurji or the classic Hyderabadi Ande ka Khagina or the iconic Parsi style Akuri.

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 30-40 minutes

Servings: 2-4

Cuisine: Indian

3 Types Egg Bhurji अंडा भुर्जी 3 तरह से Amritsari Anda भुर्जी अंडे का Khagina Recipe - Ranveer Brar

Ingredients

For Paste

1 large Onion (cut into quarters), प्याज

2-3 no. Green chillies (less spicy & roughly chopped), हरी मिर्च

1 inch Ginger (peeled & roughly chopped), अदरक

½ cup fresh Coriander leaves (roughly chopped), धनिया पत्ता

1 large Tomato (cut into diced), टमाटर

For Amritsari Bhurji

2 tbsp Oil, तेल

½ tsp Cumin seeds, जीरा

Prepared paste, तैयार किया हुआ पेस्ट

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

1 tsp Coriander powder, धनिया पाउडर

A pinch of garam masala, गरम मसाला

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

¾ cup Water, पानी

1 large Tomato (roughly chopped), टमाटर

½ medium Tomato (roughly diced), टमाटर

1 tbsp Ghee, घी

4 no. Whole Eggs (beaten), अंडे

Little water, पानी

2-3 tbsp fresh Coriander leaves (finely chopped), धनिया पत्ता

2-3 tbsp Butter (cubed), मक्खन

1 tsp Tomato (finely chopped), टमाटर

1 tsp fresh Coriander leaves (chopped), धनिया पत्ता

1 tsp Ghee, घी

For Hyderabadi Khagina

2 tbsp Oil, तेल

2 large Onions (roughly sliced), प्याज

2 no. Green chillies (less spicy & finely chopped), हरी मिर्च

½ inch Ginger (peeled & finely chopped), अदरक

1 large Tomato (finely chopped), टमाटर

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

A pinch of coriander powder, धनिया पाउडर

¼ cup Water, पानी

Little water, पानी

Salt to taste, नमक स्वादअनुसार

4 no. Whole Eggs, अंडे

Prepared tadka, तैयार किया हुआ तड़का

For Tadka

1-2 tbsp Oil, तेल

2-3 no. Dry Kashmiri red chillies (roughly torn), सूखी कश्मीरी लाल मिर्च

1 no. Garlic clove (crushed), लहसुन

1 sprig Curry leaves, कड़ी पत्ते

For Parsi Akuri

1 tbsp Ghee, घी

7-8 no. Cashew Nuts, काजू

1 large Onion (finely chopped), प्याज

2 no. Green chillies (less spicy & finely chopped), हरी मिर्च

½ inch Ginger (peeled & finely chopped), अदरक

1 tbsp Tender coriander stems (finely chopped), धनिया के डंठल

1 tsp Ghee, घी

1 tbsp Butter (cubed), मक्खन

½ cup Tomatoes (finely chopped), टमाटर

1 tbsp Ghee, घी

Salt to taste, नमक स्वादअनुसार

½ tsp Turmeric powder, हल्दी पाउडर

¼ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

A pinch of garam masala, गरम मसाला

4 no. Whole Eggs (beaten), अंडे

Salt to taste, नमक स्वादअनुसार

2 tbsp fresh Coriander leaves (roughly chopped), धनिया पत्ता

For Garnish

Fried onions, तले हुए प्याज

Coriander sprig, धनिया पत्ता

Fried cashew nuts, तले हुए काजू

Process

For Paste

In a bowl, add onion, ginger, green chillies, fresh coriander leaves and tomato.
Transfer it to a mixer grinder jar and grind it into a smooth paste.
Keep it aside for further use.

For Amritsari Bhurji

In a pan, add oil, once it’s hot, add cumin seeds, prepared paste and saute it for 5-6 minutes.
Add degi red chili powder, turmeric powder, coriander powder, a pinch of garam masala and cook it for a minute.
Add water as required, salt to taste and let it simmer for a while.
Add water, tomatoes, ghee, beaten eggs and cook it for 3-4 minutes until cooked.
Add little water, fresh coriander leaves, butter and give it a good mix.
Finish it with tomato, fresh coriander leaves, ghee and mix it well.
Transfer it to a serving dish, garnish it with fried onion and coriander sprig.
Serve hot with ladi pav.

For Hyderabadi Khagina

In a pan, add oil, once it’s hot, onions, green chillies, ginger and saute it for 2-3 minutes.
Add tomato, salt to taste, degi red chili powder, turmeric powder, a pinch of coriander powder and cook it for a minute.
Add little water, salt to taste and give it a quick boil.
Make a cavity, pour egg in it and let it cook for 4-5 minutes on low flames.
Garnish it with prepared tadka and coriander sprig.
Serve hot with ladi pav.

For Tadka

In a pan, oil, once it’s hot, add dry kashmiri red chillies, garlic, curry leaves and cook it on high flames for a minute.
Keep it aside for further use.

For Parsi Akuri

In a pan, add ghee, once it’s hot, add cashew nuts and fry them until golden in colour.
Add onion, green chillies, ginger, tender coriander stems, ghee and cook it for 2-3 minutes.
Add butter, tomatoes, ghee, salt to taste, turmeric powder, degi red chili powder, a pinch of garam masala and saute it for a while.
Add beaten eggs, salt to taste and cook it for 2-3 minutes.
Finish it with fresh coriander leaves and give it a good mix.