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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg Bhurji (Khagina Scrambled Eggs With Potatoes)
 Categories: Breakfast, Indian, Pakistani
      Yield: 4 Servings
 
      4 tb Neutral oil
    1/4    Onion (57 g); roughly diced
    1/2 ts Turmeric powder
      1 ts Red chili powder; preferably
           - Kashmiri red chili powder
      1 sm Potato (113 g);
           - thinly sliced
      1    Roma tomato (57 g);
           - roughly diced
    1/2    Bird's eye chili;
           - finely chopped
           Salt; to taste
      4    Eggs; lightly beaten
    1/2 c  Cilantro; finely chopped
 
  Preparation time: 10 minutes
  Cooking time: 20 minutes
  
  A quick recipe for egg bhurji or khagina, Pakistani style scrambled
  eggs with potatoes. A bright and filling breakfast that you can enjoy
  with a side of roti or bread.
  
  In a nonstick skillet, heat oil. Once it begins to shimmer, add
  chopped onion and fry on medium heat until translucent, about 5 to 7
  minutes.
  
  Add turmeric powder and red chili powder, and fry on medium-low heat
  until fragrant.
  
  Raise heat to medium-high. Add chopped potatoes, tomato, and green
  chili, and begin to fry until the mixture is well-coated in the
  masala, and potatoes are done, roughly 10 minutes.
  
  Lower heat to medium, and add eggs and cilantro. Moving quickly,
  break the eggs with your spatula as they are setting to form small,
  soft curds. Remove from heat if necessary to prevent eggs from
  overcooking.
  
  Remove from heat and serve immediately with roti or any bread of your
  choice.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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