Cabbage Egg Bhurji

Cabbage bhurji is the last recipe under the theme bhurji recipes, for the first week of this month's blogging marathon # 62. This is an interesting recipe and I was skeptical when saw it online. To my surprise, cabbage blended well into the bhurji. To be on the safe side, I added four eggs instead of 3.

I have seen recipes where cabbage is used as a substitute for onion and really wanted to try cabbage bhurji, though I was skeptical about the taste. This is a nice way to sneak in cabbage into food for picky eaters. There are many recipes online and I made the bhurji to my liking. This is a standard egg bhurji recipe with an addition of grated cabbage. Once the cabbage is cooked, eggs are added and scrambled.

Total Time: 20 minutes
Preparation: 5 - 8 minutes
Cooking Time: 12 - 15 minutes
Serves: 2

Ingredients:

1 ¾ - 2 cups grated Cabbage
2 - 3 tablespoon Oil (I used 3 tbsp.)
½ cup chopped Onions
1 - 1 ½ tsp. Ginger Garlic Paste
6 small Green Chilies, chopped
½ - 1 teaspoon Coriander Powder (opt)
⅛ tsp. Turmeric Powder
½ - ¾ tsp. Chili Powder (adjust to taste)
¾ tsp. Salt (adjust to taste)
4 Eggs
Cilantro ~ Coriander Leaves for garnish

Preparation:

Wash ⅓ of a small cabbage. Cut into big pieces and process in a food processor using a grating blade. It can also be hand grated.
Heat oil in a nonstick pan, add onions and saute until soft.
Add ginger garlic paste and fry for few seconds until raw smell is gone.
Add green chilies and saute until chilies change color.
Add coriander powder, chili powder, salt, turmeric powder and stir well.
Add cabbage and mix.
Cover and cook for couple of minutes. Remove cover, stir and cook covered for another couple of minutes on medium flame or until cabbage is tender and soft.
Beat eggs in a bowl. Pour it over cabbage mixture. Stir immediately to scramble the egg.
Increase the flame and cook until egg is cooked.
Add chopped cilantro, stir and transfer to a serving bowl.
Serve cabbage bhurji for breakfast with toasted bread or with roti. It can also be served as a side dish with rice or as a filling for wraps.