Muli (Radish) Egg Burji

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Radish Egg Bhurji is a lip-smacking side-dish made with a unique combo of radish (muli) and eggs. Follow this recipe to make the best Bhurji dish.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 250 gms or 1.5 cup - Radish / Muli / Mulangi (chopped finely)
  • 4-5 - Eggs
  • 1 - Onion (small, chopped)
  • 1/2 - tomato (small, chopped)
  • 1 - green chilli (small, chopped) optional
  • 1 tsp - ginger garlic paste
  • 1/4 tsp - turmeric powder
  • 1 tsp - red chilli powder to taste
  • 1/2 tsp - coriander powder to taste or
  • 1.5 tsp - Curry powder or Kuzhambu milagai thool to taste
  • 1/4 tsp - pepper powder to taste (optional)
  • Salt to taste
  • Water - as required
  • Cilantro - For garnishing
  • For Seasoning:
  • 2 tbsp - Oil
  • 1/2 tsp - Mustard seeds
  • 1/4 tsp - Cumin / Jeera
  • 1/4 tsp - Split Urad dal
  • Curry leaves - As required

How to Make Muli (Radish) Egg Burji

  • Heat oil in a pan, add all seasoning ingredients and allow it to splutter.
  • Add onion and saute it until it becomes soft.
  • Add chopped radish and saute it for 5-7 minutes or until it becomes soft. Maintain low heat.
  • Then add the ginger garlic paste and cook for a minute. Then add tomato, curry powder, turmeric powder and salt to taste.
  • Mix well, sprinkle a little water and cover the pan with a lid.
  • Cook for 5 minutes in low heat.
  • Adjust salt to taste and check that the radish is soft and cooked well.
  • Keep stirring and cook until water evaporates.
  • Now add the eggs to the mixture and mix well.
  • Cover and cook for 2 minutes and gently combine until eggs are scrambled well.
  • Keep stirring for few minutes or until the eggs cook completely.
  • Sprinkle pepper powder to taste, garnish with cilantro and serve hot.
  • Recipe courtesy: Sara's Yummy Bites