Has it ever happened to you, that there is something precious, which has been lying with you forever, but you never realised its existence? You have ignored the precious something to the extent, that you literally felt stupid, and had goose bumps around you when you realised it had been there with you forever.
If yes, then please don’t consider yourself alone, for there are lots in this Universe who experience the same, quite frequently, if not daily (even if there are not lots, atleast I am there to accompany you 😉). Looks like we human beings have a weird tendency to ignore or miss objects that are right around us holding much value (which are yet to be realised though 🧐) and seek out for things we do not have. Although those so-called little things that we have around, have much potential to solve the majority of life’s puzzles and keep us happy. Yet we miss them most of the time and keep ourselves puzzled.
Now, not sure whether it is intentional, or societal pressure, or just a sheer habit as the outcome of the underlying notion of not wasting time in petty things, but we just don’t see every-day small things. For instance, the idea of my today’s recipe post of ‘Boiled Egg Bhurji’, had to be posted by some good soul in Social Media (yes I stalk people to check on what they eat 🤫), before my brain could imagine the possibility of this dish. And yes, I felt extremely stupid of myself for not trying this option before. For there is no rocket science in this dish that I cannot serve and have the dish for breakfast, on a regular basis. Nobody can deny the fact, that the dish is simple to cook, yummy to taste (even though it is simple, yet you will salivate, every time the dish is served on your plate, or more importantly on others’ plate) and the ingredients required to prepare this dish ‘Boiled Egg Bhurji’ is guaranteed in your kitchen pantry at any time; but see how I did not realise the possibility and potentiality of simple things lying in my kitchen.
But, as they say, “It is better late than never”. Here I am finally sharing the simple recipe of ‘Boiled Egg Bhurji’, a dish that can be modified and customised by you, every time you try.
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Recipe: Boiled Egg Bhurji
Preparation Time: Around 18 minutes (includes pressure cooking time for boiling eggs) Cooking Time: Around 19 minutes (includes heating the pan) Equipment Used: Chopping Board, knife, pressure cooker, bowls, wok, spatula, measuring spoons and measuring cups Yield: I made this dish for three of us. But, trust me I can finish the entire dish, without even a burp
Ingredients:
- 6 eggs
- 1 onion
- 1 tomato
- ¼ cup coriander leaves
- 3 tablespoon refined oil
- 2 green chillies
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
- 1/8 teaspoon roasted jeera powder or roasted cumin powder
- Very little tomato ketchup or sauce (optional)
Method:
- Boil or pressure cook the eggs
- In the meantime, as the eggs are getting pressure cooked, chop the onion & tomato and soak coriander leaves in water
- Switch off the pressure cooker after a whistle (or once done) and peel the eggs once the pressure releases from pressure cooker
- Heat a pan or wok
- Heat oil once the pan turns hot
- As the oil starts emitting light smoke, add the chopped onion in the pan. Fry the onion on low flame
- Chop green chillies into the pan
- Add chopped tomato as the onion pieces turn translucent. Fry the tomatoes along with other ingredients for 2-3 minutes
- Add the boiled eggs and break the eggs in the pan itself to small pieces or chunks with the help of a spatula
- Add turmeric powder and salt, followed by jeera powder and very little tomato sauce
- Stir and mix the ingredients. Taste and adjust salt (if required)
- Switch off the flame and sprinkle coriander leaves on top of the dish
Pressure cook the eggs.
In the meantime, chop the onion & tomato and soak coriander leaves in water.
Peel the eggs once the pressure releases from pressure cooker.
Heat oil in a pan.
Fry the chopped onion on low flame.
Chop green chillies into the pan .
Add tomato and fry tomato along with other ingredients.
Add the boiled eggs and break the eggs in the pan itself to small pieces or chunks.
Add turmeric powder and salt, followed by jeera powder and very little tomato sauce.
Stir and mix the ingredients. Taste and adjust salt.
Switch off the flame and sprinkle coriander leaves.
Tips:
- To get rid of dirt and sand, we need to soak coriander leaves in water
- Instead of a pressure cooker, you may use a pan to boil the eggs
- Don’t make the size of the eggs too small. The chunks need to be felt while eating
