|Onion (finely chopped)||1|
|Green chillies (finely chopped)||4|
|Vegetables (chopped)||1 cup|
|Turmeric powder||¼ tsp|
|Chilli powder||1 tsp|
|Coriander leaves (finely chopped)||1 cup|
|Milk (optional)||1 tbsp|
|Pepper powder||¾ tsp|
|Garam masala||¼ tsp|
1). Chop the vegetables evenly and keep aside. In a bowl, crack the eggs, add milk, salt and pepper powder. Beat the eggs until frothy and set aside. This cooker method works only with 2litre pressure cooker.
# You can do the same recipe in a open pan too. I liked this way as the veggies retains its color and the texture following this method, plus very less cooking time - OPOS(one pot one shot)
# I prefer only 1 whistle to retain the crunchiness of the vegetables. You can leave it for more whistles if you need the veggies in the mushy consistency.
# Do not wait for the pressure to go itself. After first whistles remove the whistle and release the pressure. Also if you let the pressure go by itself, the heat wont be enough for the eggs to get cooked.
# You can use any vegetables of your choice like Potatoes, mushroom, etc,.
# Try to avoid using watery vegetables. I have used capsicum and tomatoes. When cooked they release water and there was liquid in the bottom. You can either remove the water or cook the bhurji in high flame till it reaches the desired consistency.
# After opening the lid, if eggs are not fully cooked. Close the lid for another 3-4 minutes and let it get cooked properly. You need not switch on the stove. The heat in the cooker will be enough to get cooked.
# Do not miss coriander leaves and try to add more. It gives a nice flavor to the dish.
# You can also add ginger garlic paste. If using ginger garlic paste, skip hing.
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