EE(beetroot)G Bhurji

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Both beetroot and egg are source of nutrient choline, a very important and versatile nutrient. I prepared bhurji by amalgamating these two foodstuffs …

The Recipe:

  • Sauté grated shreds of beetroot in sunflower oil.
  • Sprinkle salt and garam masala (– a roasted powder mix of spices such as coriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, star anise, fennel seeds etc.) to meld with the shreds of beetroot.
  • Pour whisked eggs to amalgamate with the cooked shreds of beetroot.
  • Stir the mixture, to cook the mixture in low heat, and until the mixture gets dried up.

Savour the bhurji with Chapatti (unleavened flat wheat bread). 

Happy Eating 

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