Both beetroot and egg are source of nutrient choline, a very important and versatile nutrient. I prepared bhurji by amalgamating these two foodstuffs …
- 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 ♥
Intellectual Property Fees
I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.