Mushroom Egg Bhurji / Scrambled Egg With Mushroom


200 gm mushroom
2 eggs
1 large onion, chopped
1 large tomato, chopped
2 green chillies, chopped
2 tsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp turmeric powder
1/2-1 tsp garam masala
2 tbsp coriander leaves, chopped
1/2 tsp cumin seeds
1 sprig curry leaves
salt to taste
2 tbsp oil


  1. Clean and chop the mushrooms into pieces and keep it aside.
  2. Heat oil in a pan and add cumin seeds and curry leaves. 
  3. Add chopped onion, green chillies and little salt and saute until the onions turn transparent.
  4. Add the ginger-garlic paste and saute until the raw smell disappears.
  5. Add the chopped tomato, mix well and cook it covered until soft and well cooked.
  6. Add coriander powder, turmeric powder and garam masala and mix well for 2 minutes.
  7. Add the chopped mushrooms to this, mix well and cook it covered for 5 minutes.
  8. Now reduce the heat and push the cooked mushroom into the sides of the pan and break the eggs into the centre and scramble it well at high flame.
  9. Then mix the mushrooms with the scrambled eggs. Add chopped coriander leaves and adjust the salt. 
  10. Switch off the flame and serve hot..
  • While cooking mushroom, no need to add water. The mushroom will leave out some water which is enough for cooking…. 

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