Soya Egg bhurji
• By Nafeesa Saleh
Nutritional Value Of This Recipe
00:35 Minutes 367 kcal
Ingredients for Soya Egg bhurji
- › 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
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 10 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.
2. Now, marinate the minced soya chunks with all dry spices except asafoetida and mix it well. Keep it aside for atleast 15 minutes.
3. Meanwhile, roast the peanuts, remove its skin and keep it aside.
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.
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.
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.
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 2 minutes.
8. Finally, top it with chopped coriander leaves and spring onion. Enjoy😋
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