Moringa Leaves & Egg Bhurji Recipe – Quick Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Moringa Leaves & Egg Bhurji Recipe – Quick Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, healthy, and delicious meals. This Moringa Leaves & Egg Bhurji (scrambled eggs with moringa) is exactly that. I first stumbled upon this recipe while trying to incorporate more superfoods into our family’s diet, and it’s been a regular on our table ever since. It’s a wonderfully flavorful and nutritious side dish that comes together in under 20 minutes!

Why You’ll Love This Recipe

This Moringa Egg Bhurji isn’t just fast; it’s packed with goodness. Moringa leaves are a nutritional powerhouse, and pairing them with protein-rich eggs makes for a truly satisfying meal. It’s a fantastic way to sneak in some extra greens, even for picky eaters! Plus, the aromatic spices give it a lovely South Indian flavour that’s just so comforting.

Ingredients

Here’s what you’ll need to make this delightful bhurji:

• 200 grams murungai ilai / moringa leaves
• 4 eggs
• 1 teaspoon sesame oil
• 0.25 teaspoon mustard seeds
• 1 cup onions, finely chopped
• 1 teaspoon black pepper
• 0.5 teaspoon fennel seeds
• 0.5 teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moringa Leaves (Murungai Ilai): Benefits & Selection

Moringa leaves are seriously amazing. They’re loaded with vitamins, minerals, and antioxidants. When buying, look for fresh, vibrant green leaves. You can usually find them at Indian grocery stores. If you can’t find fresh, frozen works in a pinch (more on that in the FAQs!).

Sesame Oil: Regional Variations & Alternatives

Sesame oil adds a beautiful nutty flavour that’s characteristic of South Indian cooking. I prefer using traditionally cold-pressed sesame oil. If you don’t have sesame oil, you can substitute with sunflower oil or coconut oil, but the flavour will be slightly different.

Mustard Seeds: The South Indian Flavour Base

Mustard seeds are essential for that authentic South Indian taste. They must be spluttered in hot oil to release their flavour. Don’t skip this step!

Black Pepper & Fennel Seeds: Aromatic Spice Blend

The combination of black pepper and fennel seeds is just magical. It adds warmth and a subtle sweetness to the bhurji. I like to coarsely crush them just before adding them to the pan for maximum flavour.

Eggs: Freshness & Quality

Always use fresh eggs for the best flavour and texture. Free-range eggs are my go-to whenever possible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the chopped onions and sauté until they’re soft and translucent, about 5-7 minutes.
3. Now, coarsely crush the black pepper and fennel seeds. Add them to the pan and sauté for another minute until fragrant.
4. Add the cleaned moringa leaves and salt. Cook for about 5 minutes, stirring occasionally, until the leaves wilt and most of the moisture has reduced.
5. Crack the eggs directly into the pan. Gently scramble them with the moringa leaves until they’re just cooked – you don’t want them to be dry!
6. Serve hot with steamed rice or as a nutritious side dish.

Expert Tips

• Don’t overcook the eggs! They should still be slightly moist.
• Make sure the moringa leaves are thoroughly cleaned to remove any dirt or grit.
• Adjust the salt to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Substitute the eggs with crumbled tofu. Add a pinch of turmeric for colour and flavour.
• Spice Level Adjustment: Add a pinch of red chilli powder or a finely chopped green chilli for extra heat. My friend, Priya, loves adding a dash of cayenne pepper!
• Quick Weekday Version: Use pre-chopped onions and pre-washed moringa leaves to save time.
• Festival Adaptation (e.g., Pongal): Serve this bhurji alongside Pongal (a South Indian rice and lentil dish) for a complete and festive meal. My family always makes this during Pongal!

Serving Suggestions

This Moringa Egg Bhurji is fantastic with:

• Steamed rice
• Roti or chapati (Indian flatbread)
• Dosa (South Indian crepe)
• As a side dish with any Indian meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What are the health benefits of moringa leaves?

Moringa leaves are incredibly nutritious! They’re rich in vitamins A, C, and E, as well as calcium, potassium, and iron. They’re also a good source of protein and antioxidants.

Can I use frozen moringa leaves in this recipe?

Yes, you can! Just thaw them completely and squeeze out any excess water before adding them to the pan.

What is the best way to clean and prepare moringa leaves?

Wash the moringa leaves thoroughly under cold running water. Remove the stems and smaller leaflets. You can chop them coarsely or use them whole.

Can I substitute sesame oil with another oil?

Yes, you can use sunflower oil or coconut oil as a substitute, but the flavour will be slightly different.

How can I adjust the spice level of this bhurji?

Add a pinch of red chilli powder or a finely chopped green chilli for extra heat. You can also adjust the amount of black pepper.

Enjoy this delicious and healthy Moringa Leaves & Egg Bhurji! I hope it becomes a favourite in your home too. Let me know what you think in the comments below!