Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.
This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.
Spinach and Sweetcorn Bhurji
1 medium onion, finely chopped
5 cloves garlic, finely chopped
2 green chillies, finely chopped
1 cm piece ginger, grated or chopped finely
1 cob sweetcorn, kernels removed
2 cups spinach or other greens, washed, drained and finely chopped
0.5 tspn turmeric powder
0.25 tspn chaat masala
sea salt to taste
Heat some ghee in a pan and add the onion, garlic, ginger and chillies and saute until the onion is translucent and tender.
Add the sweetcorn kernels, mix well and saute for 2 minutes.
Add the chopped spinach and turmeric, mix well, and saute with the sweetcorn and onions until well wilted and cooked – about 5 minutes. Season to taste and stir well.
Remove from the heat and add the chaat masala and a squeeze of lemon juice. Serve with roti, with cumin rice, or use as a toastie filling with some cheddar cheese and sliced tomatoes.
recipe notes and alternatives
The spinach stems can be used in this recipe. Remove them from the leaves and chop them into small pieces. When the onions are just cooked, add the spinach stems and saute for 2 – 3 of minutes. Then continue with the recipe.