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An easy to cook, delicious and nutritious dish
Published On: 06 Apr 2010
tamil: Keerai / Pasala Keerai
malayalam: Palak Cheera
kannada: Paalak / Kempu Baayi Basalae
hindi: Paalak / Poi
Bengali: Palang / Puin / Pui Shaakh
Marathi: Sag / Velbondi
Oriya: Poi / Palak
Punjabi: Poi / Palak
for more details, click the name of the ingredient
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
Bengali: Laban / Noone
Pour oil in a pan and heat the oil. Stir in sprouted cheru payaru and sautT for sometime.
Add chopped spinach and saute well.
Cover with a lid and cook in low heat till done. Stir in between.
Stir in beaten eggs, pepper and required salt.
Stir in low heat and make a scramble.
Egg burji with green gram and spinach is ready. Serve hot with chappatis.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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