Palak Egg Bhurji | Pasalai Keerai Mutta Varuval

Palak Egg Bhurji | Pasalai Keerai Mutta Varuval

         

  Usually i make palak paneer or Aloo palak with palak leaves.But Shn dont lik these gravies,As der are rich in nutrients i wanted her to take this.Then i saw "hara bhara kabab" in vijay tv and tryed that,but still she is not having much.One day when we had a chat with my friend abt the dinner at home was palak paneer , she suggested that palak with egg varuval will be good try once and it came out very well even shn liked it.So i want to share with you all.   

Palak Egg bhurji

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Preparation Time:20 mins   |   Recipe From : Devi |   Serves: 2 or 3

Ingredients

Palak leaves-1/4

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Egg-3

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Big onion-1

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Green chilli-1

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Curry leaves-few

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Urad dal-1 tsp

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Channa dal-1 tsp

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Mustard-1 tsp

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Turmeric-1 tsp

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Oil and salt.

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Pepper pwdr-1/2 tsp(op)

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Method:

1. Chop palak and onion finelly.

2. In a pan add oil then mustard,urad dal and channadal once the mustard splutter ,add onion ,curry leaves and green chilli.

3. Once the onion is transulent ,add palak and cook till the leaves cooked & add turmeric,mix well .

4. Beat the egg in a bowl with required salt.

5. Now add the egg to the cooked palak.Scramble well and cook till egg is done.

6. Now add pepper pwdr and mix well.Serve hot.

Notes:

• You can also use till ½ bunch palak leaves.
• Its not necessray to remove the middle stem of palak leaves.
• Generally I use aluminum or indolium kadai for porriyal’s and varuval’s.

Palak Poori

Palak Poori

         

  Poori's are all time favorite from kids to elders.This palak poori is a variation from usual poori's   

Palak Poori

Recipe Cuisine: Indian  |  Recipe Category: Breakfast\Dinner
Preparation Time:15 mins | Serves: 3

Ingredients

Palak leaves - 1 bunch

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Wheat flour- 1 cup

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Ajwan-1/2 tbsp(omam)

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Sooji-1 tbsp(rava)

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Salt as per taste

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Oil for deep frying

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Method:

1. Remove the stem from palak leaves(this step is not mandatory).
2. Saute the leaves in a pan until it shrinks or you can blanch it instead in hot water.
3. Grind the leaves and add it to the wheat flour ,sooji, ajwan, salt
4. Mix it into a tough dough(tough than chapati dough,so it will not absorb more oil)

5. Roll it into poori’s and deep fry it really hot oil.

Notes:

• The dough should be harder than chapatti dough , so it wont absorb more oil.
• Make sure the oil is high in heat and press the laddle towards down in hot oil to get puffed poori’s
• The rava in the dough will make poori puff(out of 7 pooris all came puffed for me)
• Boondi raita and any combination of potato masala is a perfect side dish for this.