Recipes
eggetarian
Soya Egg bhurji
By Nafeesa Saleh
⏳ Prep Time: 35 minute
27 Mar 2020
Nutritional Overview
Calories
367.1 kcal
Protein
37.7 gm
Carbs
15.6 gm
Fats
17.1 gm
Ingredients
Soya chunks- 50gm
Butter - 7gm
Egg - 2
Onion - 20gm
Tomato- 20gm
Green chilly - 1
Ginger- 5gm
Garlic - 5gm
Dry spices - turmeric powder, cumin powder, coriander powder, red chilly powder, black pepper powder, garam masala, asafoetida, star anise powder and salt (all 0.5 tsp)
Peanuts- 10gm
Coriander leaves and spring onion - for garnishing.
Cumin seeds - a pinch
Method
Step 1
First, wash off the soya chunks and drain out the water. In a pot, bring water to boil and add soya chunks/granules and let it boil for about minutes. Drain out the water, let it cool down and then,squeeze out excess water. In a mixer, grind the soya chunks coarsely and then take it a bowl.
Step 2
Now, marinate the minced soya chunks with all dry spices except asafoetida and mix it well. Keep it aside for atleast minutes.
Step 3
Meanwhile, roast the peanuts, remove its skin and keep it aside.
Step 4
In a pan, melt the butter, add cumin seeds, let it crackle and then add asafoetida. Saute it for half minute, then add ginger garlic paste and chopped green chilly. Continue sauting it for a minute.
Step 5
Now, add chopped onion and saute it until it turns translucent, then add tomatoes and saute it as well until it loses its water content and mixes well with onion.
Step 6
Then, add marinated soya mixture and peanuts and roast it while continuously stirring and scrapping it so it doesn’t burnt. You may add water but that will increase the cooking time.
Step 7
Thereafter, beat two eggs and whisk it nicely and add it to the pan. Stir it and use cut and fold so that it doesn’t form a layer. Then, cover the lid and let it cook for about minutes.
Step 8
Finally, top it with chopped coriander leaves and spring onion. Enjoy😋
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