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 ♥