How to make Egg Pyaaz Bharwan -
Egg whites topped with masaledar egg yolks.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Hard Boiled Eggs (उबले हुए अंडे), Spring Onion (हरा प्याज़ )
Cuisine : Indian
Course : Main Course Egg
For more recipes related to Egg Pyaaz Bharwan checkout Tariwali Egg Curry. You can also find more Main Course Egg recipes like Papeta par Eeda Punjabi Anda Bhurji Egg Koftas Baked Eggs
Egg Pyaaz Bharwan Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Egg Pyaaz Bharwan Recipe
Hard Boiled Eggs peeled 8-10
Spring Onion 3
Oil 3 tablespoons
Ginger chopped 1 inch
Garlic cloves chopped 3-4
Curry leaves 11-15
Red chilli powder 1 1/2 teaspoons
Coriander powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Turmeric powder a pinch
Crushed black peppercorns 1/4 teaspoon
Salt to taste
Gram flour (besan) 1 1/2 cups
Red chilli flakes 1/4 teaspoon
Fresh coriander leaves finely chopped 2 tablespoons
A fresh coriander sprig for garnishing
Method
Step 1
Halve the eggs, separate the yolks and place them in separate bowls.
Step 2
Heat 2 tbsps oil in a non-stick pan, add ginger and garlic and sauté till golden. Finely chop spring onions (bulbs and greens) and add to the pan. Add 5-7 curry leaves and sauté for 3-4 minutes.
Step 3
Add ½ tsp red chilli powder, coriander powder, cumin powder, turmeric powder, crushed black peppercorns and salt and mix. Add egg yolks and mix well.
Step 4
Mix together gram flour, ½ tsp red chilli powder, salt and sufficient water in a bowl and whisk to make a smooth and thin batter. Add this batter to the pan and mix well.
Step 5
Heat remaining oil in another non-stick pan, add remaining curry leaves, egg whites, remaining red chilli powder, red chilli flakes, salt and coriander leaves and toss lightly.
Step 6
Transfer the eggs onto a plate. Spread the egg yolk mixture over the eggs. Garnish with a coriander sprig and serve hot.
Nutrition Info
Calories : 1884 Kcal
Carbohydrates : 97.6 gm
Protein : 100 gm
Fat : 121.5 gm
Other : Vitamin B12- 9mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
