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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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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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