The idea for this recipe is from a cookbook "Deceptively Delicious". I love the concept of this book. It is full kids-friendly recipes, where the authors sneaks in vegetable and fruit purees into kids favorite dishes. Yesterday I tried out a grilled cheese sandwich from the book and my kids loved it. The good part was that the kids had some butternut squash as well instead of just the bread and the cheese and they didn't know the difference. I have bookmarked so many recipes from this book.
Coming on to this recipe, there was a scrambled eggs recipe in the breakfast section where she had added pureed cauliflower into the eggs. This give me an idea to do the same with our regular egg bhurji. There was no big difference in the taste and it was very good. I was happy that there was some vegetables in the dish instead of just eggs. This is also a great way to reduce egg intake and increase the vegetable value of the dish.
Ingredients:
1. Grated cauliflower, 1-1/2 cups.
2. Diced onion, 2 cup.
3. Chopped tomatoes, from 2 tomatoes.
4. Curry leaves, a sprig.
5. Ginger-garlic paste, 1 teaspoon.
6. Fennel seeds, 1/2 teaspoon.
7. Turmeric powder, 1/4 teaspoon.
8. Chili powder, 1/4 teaspoon.
9. Briyani masala, 1/2 teaspoon.
10. Salt, as per taste.
11. Eggs, 3.
Preparation:
Heat a pan with a tablespoon of oil. Once the oil is hot, add the fennel seeds and fry for a few seconds. Now add the diced onions and saute for a few minutes until brown. Now add the grated cauliflower, chopped tomatoes, curry leaves, and ginger-garlic paste and keep sauteing under low flame for 10 more minutes. Add turmeric powder, chili powder, briyani masala powder, and salt and keep sauteing for 5-7 minutes until the dish turns day and the cauliflower turns into a kind of mushy consistency. At this point, add the eggs and scramble them until they are done. Serve hot with rice or chapathis or bread.
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