Egg Bhurji/ Anda Bhurji/ Mashed Egg

Egg Bhurji/ Anda Bhurji/ Mashed Egg
Egg Bhurji/ Anda Bhurji/ Mashed Egg
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Egg Bhurji/ Anda Bhurji/ Mashed Egg

An Egg is very good for health.
There is a lot of protein in the egg, which is very important for making muscles.
Eggs are eaten in many ways, the eggs are also eaten by boiling them, as well as egg curry can also be made.
Today we will learn how to make anda bhurji/ mashed egg, itis very easy to make anda bhurji and it becomes very quick too, it takes only 5 minutes to make anda bhurji.
To make anda bhurji/ mashed egg, follow the method given below.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, Indian, Italian, Japanese
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 4 people
Calories 28kcal
Cost 30 rupee

Ingredients

  • 4 unit Egg/ Anda
  • 3 unit Medium Tomato/ Tamatar
  • 10 grams Butter/ Desi ghee/ Oil
  • 1 unit Green Chili / Hari Mirch
  • 1/2 tsp Cumin Seed / Jeera
  • 1 unit Big Onion/ Pyaz
  • 1/4 tsp Red Chili / Lal Mirch Powder
  • as per taste Salt / Namak

Instructions

  • To make anda bhurji/ mashed egg, take 4 eggs.
    To make anda bhurji/ mashed egg, take 4 eggs.
  • Take 3 tomatoes and chop them finely.
    Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
  • Finely chop a green chilli.
    Take 2 green chili and chop it finely.
  • Finely chop a large onion.
    Take a large onion or about 100 grams of onion, finely chop the onion.
  • Break eggs into a bowl and beat with a blender.
    Break eggs into a bowl and beat with a blender.
  • Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
  • Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
    Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
  • Beat eggs for about 3 to 4 minutes. Whipping the eggs well,egg bhurji will be made good.
  • Put a kadhai or fry pan on the gas. Keep the flame on high.
    Put the kadhai/ fry pan on the gas.
  • Now put one spoon of butter in the kadhai or fry pan. If the butter is liquid, add 2 tablespoons butter.
    Now put one spoon of butter in the kadhai or fry pan. If the butter is liquid, add 2 tablespoons butter.
  • When the butter is hot, add half a teaspoon of cumin seedsin the kadhai or fry pan.
    Now put one spoon of butter in the kadhai or fry pan. If the butter is liquid, add 2 tablespoons butter.
  • When the cumin starts crackling, add chopped green chillies and chopped onions.
    When the cumin starts crackling, add chopped green chilies and chopped onions.
  • Fry the onion.
    Fry the onion.
  • Fry the onion till it becomes light brown.
    Fry the onion till it becomes light brown.
  • When the onion turns light brown, add chopped tomatoes.
    When the onion turns light brown, add chopped tomatoes.
  • Mix the tomatoes well with the onion.
    Mix the tomatoes well with the onion.
  • Add salt to the tomatoes as per taste.
    Add salt to the tomatoes as per taste.
  • Cook tomatoes.
    Cook the tomatoes by mashing them well.
  • Cook the tomatoes by mashing them well.
    Cook the tomatoes by mashing them well.
  • When the tomatoes are cooked, add the beaten eggs in the kadhai or fry pan.
    Cook the tomatoes by mashing them well.
  • Cook the tomatoes by mashing them well.
  • Let the egg settle for 40 seconds.
    Let the egg settle for 40 seconds.
  • After 40 seconds mix the eggs well with the help of spatula in the tomatoes.
    After 40 seconds mix the eggs well with the help of spatula in the tomatoes.
  • Fry the bhurji while stirring with a spatula for 2 minutes.
    Fry the bhurji while stirring with a spatula for 2 minutes.
  • Then add chopped coriander leaves.
    Then add chopped coriander leaves.
  • Mix green coriander well.
    Then add chopped coriander leaves.
  • Then add 1/4 teaspoon red chili powder.
    Then add 1/4 teaspoon red chili powder.
  • Add red chili powder to bhurji. This step is otional. If you don't like red chili then avoid to add red chili powder.
    Add red chili powder to bhurji. This step is otional. If you don't like red chili then avoid to add red chili powder.
  • Fry the bhurji for 2 to 3 minutes.
  • Turn off the gas after 3 minutes.
  • Anda bhurji/ mashed egg/ egg bhurji is ready.
  • Take out the anda bhurji/ mashed egg in a separate bowl.
    Take out the anda bhurji/ mashed egg in a separate bowl.
  • Eat anda bhurji/ egg bhurji/ mashed egg with roti or paratha.

Notes

  1. Eggs are considered a good source of protein, calcium and omega-3 fatty acids. All these nutrients are necessary for our body. Apart from this, calcium makes teeth and bones strong.
  2. Eating eggs provides your body with essential amino acids, which increases the body’s stamina.
  3. Egg contains vitamin A which strengthens hair and increases eye light.
  4. Folic acid and vitamin B-12 found in eggs protects against breast cancer. Vitamin B-12 helps in the brain process and increases memory power.
  5. Pregnant women must include eggs in their diet, it helps in developing the fetus.
  6. Egg is very helpful in controlling your weight. Actually, hunger subsides after eating egg. After eating it, your stomach is full for a long time and you are saved from overeating.
  7. If you want to lose weight, then eat only the white part of the egg because the yellow part is very high in cholesterol.
  8. Eggs are specially included in the diet of those who go to the gym. But they are advised to eat only white portion.
  9. At the same time, those who want to gain weight, they should eat the yellow portion of the egg especially. Children who lose weight are advised to eat one egg daily.
  10. Carotenoids are found in plenty in eggs, which is very important for the health of the eyes. Carotenoids strengthen the muscles of the eyes.
  11. Eating one egg daily does not risk cataract. The antioxidants present in it work to strengthen the retina.
  12. Omega 3, vitamins and fatty acids present in eggs are very beneficial for the brain. Not only this, choline is found in eggs, due to which the memory is fast and the brain remains active.
  13. Apart from this, the vitamin B-12 present in eggs helps to relieve tension. Some elements are also found in it, which relieve depression and make the mood good.
  14. The yellow part of the egg contains biotin which tightens the hair and tightens the skin. By applying the yellow part of the egg to the hair, the hair becomes soft and soft. You can reduce skin wrinkles by using egg yolk as a face pack or mask.
  15. Eating eggs gives your body plenty of energy. Eating eggs for breakfast will keep you energetic throughout the day. Apart from this, it also increases your efficiency.
You can also try few more recipes of egg …
  1. Egg / Anda Curry
  2. How to boil Egg

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
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5 from 1 vote

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Everyone is very happy by eating radish. But what do you do with its leaves? Maybe nothing. Many people do not take radish leaves from the vegetable seller and those who take it also break it and throw it out. If you do the same, then let us tell you that like radish, its leaves are also packed with nutrients.
Radish is very tasty to eat, where on one side we eat radish. And most of the radishes are thrown into the garbage.
But one thing to be kept in mind here is that radish leaves are very beneficial, so we should not throw away radish leaves.Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium, and other nutrients and are beneficial for stomach as well as urinary disorders.
The vegetable of radish leaves is also known as radish bhajiya.To make dry recipe of potato radish leaves or aloo mooli bhajiya, follow the given below method step by step…
Course Dinner, Drinks, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 141kcal
Cost 10 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 400 grams Radish Leaves/ Mooli ke Patte
  • 1 unit Big Potato/ Bada Aloo
  • 5 cloves Garlic / Lahsun
  • 1/2 tsp Cumin Seed / Jeera
  • 1/2 tsp Raw Mango Powder/Amchur Powder/ Dried Mango Powder
  • 1 unit Whole Red Chilli / Khadi Lal Mirch
  • as per taste Salt / Namak

Instructions

  • To make vegetable of potato radish leaves, take about 400 grams of radish leaves.
    You can take the quantity of radish leaves according to your own.
    Remove yellow leaf if any.
    To make vegetable of potato radish leaves, take about 400 grams of radish leaves. You can take the quantity of radish leaves according to your own.
  • Wash radish leaves thoroughly with clean water.
  • If you want, you can also wash radish leaves by adding salt in hot water.
  • By the way, we should try and soak green vegetables in hot water and wash them.
  • Now remove the radish leaves with hot water, squeeze the water well.
  • After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
    After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
  • The green vegetable we chop finely, the more delicious the vegetable will be.
    The green vegetable we chop finely, the more delicious the vegetable will be.
  • Take a big potato, peel the potato.
    Take a big potato, peel the potato.
  • Chop the potatoes finely.
  • Take 5 garlic cloves, peel the garlic buds.
    Take 5 garlic cloves, peel the garlic buds.
  • Finely chop garlic cloves.
  • Put a kadhai/ fry pan on the gas.
    Keep the flame on high.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil/ sarson tel should be used to make radish leafy vegetables.
    Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil should be used to make radish leafy vegetables.
  • When the oil is hot, add chopped potatoes to the oil.
    When the oil is hot, add chopped potatoes to the oil.
  • Turn down the flame to medium.
    Fry the potatoes.
    Turn down the flame to medium. Fry the potatoes.
  • Fry till the potatoes turn light brown.
    Fry till the potatoes turn light brown.
  • When the potatoes are fried, take them out on a separate plate.
    When the potatoes are fried, take them out on a separate plate.
  • Let the kadhai/ fry pan stay on the gas.
    Let the kadhai/ fry pan stay on the gas.
  • There will oil left still in the kadhai/ fry pan.
  • Keep the flame on medium.
  • When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
    When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
  • When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
    When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
  • Add a large red chili along with it.
  • When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
    When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
  • Add salt to it as well.
    Add salt to it as well.
  • Take care not to add too much salt as radish leaves will be very less after cooking.
  • Add less salt too, because if the salt is reduced then we can increase it later, but if the salt becomes too much then the whole vegetable will be spoiled.
  • Mix radish leaves with salt with the help of a spoon.
    Mix radish leaves with salt with the help of a spoon.
  • Turn down the flame to medium.
  • Cover the radish leaves with a plate.
  • Remove the plate from the pan after one minute.
  • Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
    Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
  • Cook radish leaves on a medium flame for 2 to 3 minutes.
  • After 3 minutes, turn the flame on high.
    After 3 minutes, turn the flame on high.
  • Cook the radish leaves till the water of the radish leaves dry up.
    Cook the radish leaves till the water of the radish leaves dry up.
  • When the water of radish leaves dries, add fried potatoes to the radish leaves.
    When the water of radish leaves dries, add fried potatoes to the radish leaves.
  • Mix potatoes with radish leaves.
  • Add half a teaspoon of raw mango/ amchur powder to the radish leaves.
    Mix potatoes with radish leaves.
  • Mix raw mango/ amchur powder well in the vegetable.
    Mix raw mango/ amchur powder well in the vegetable.
  • Fry the radish leaves for 2 minutes.
  • Now take out the radish leaves in a bowl.
    Now take out the radish leaves in a bowl.
  • Eat potato radish leaf vegetable with paratha, roti or dal rice.
  • Keep in mind that while making the vegetable of radish, all the water of radish dries up.
    Keep in mind that while making the vegetable of radish, all the water of radish dries up.
  • And, do not use too many spices in the vegetable of radish leaves.

Notes

  1. Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium and other nutrients and are beneficial for stomach as well as urinary disorders.
  2. Since radish leaves contain sodium and it fulfills the deficiency of salt in the body, it is also very beneficial for low blood pressure patients. Apart from this, the anthocyanin present in it is beneficial for the heart.
  3. Many types of essential nutrients are found in radish leaves. If you consume it, you get iron, calcium, folic acid, vitamin C and phosphorus etc. These nutrients are helpful in many physiological functions.
  4. One of the biggest advantages of radish leaves is that it contains more dietary fiber than radish.
  5. Due to these dietary fibers, a person’s digestive system works better. These radish leaves relieve problems like constipation and flatulence.
  6. Since radish leaves contain a lot of iron and phosphorus, they increase the body’s immunity. Not only this, nutrients like Vitamin C, Vitamin A and Thiamine are helpful in relieving fatigue.
  7. You may not know, but radish leaves are also beneficial in removing painful physical problems like hemorrhoids.
  8. It has anti-bacterial properties, which reduces inflammation and pain.
  9. To use it, dry the radish leaves and add equal quantity of sugar. Also make a paste by mixing a few drops of water. If you wish, take this paste or apply it on the affected area.
  10. Consuming radish leaves is helpful in curing many diseases. Like piles, radish leaves are also beneficial in the treatment of jaundice.
  11. To cure this, crush the leaves and then extract it with the help of a thin cloth. Jaundice is cured by taking half a liter of this juice daily for ten days.
  12. Radish leaves have many such properties, which help in reducing blood sugar levels. For this, make greens of radish leaves and consume them.
You can also try Radish bread/ Mooli Paratha
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