EGG BHURJI/ ANDA BHURJI
Egg Bhurji/Anda Bhurji is scrambled eggs with spices. Tomatoes, onion, garlic, ginger, chilli and spices transforms plain scrambled eggs into a hot breakfast treat that can be enjoyed with some bread, roti or paratha.
Ingredients
- 4 large eggs
- 1 tbsp oil
- 1 tbsp butter
- ½ cup onion finely chopped
- 1 large tomato finely chopped
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp salt
- ½ tsp pepper powder
- ¼ tsp turmeric powder
- ½ tsp garam masala optional
- 1 cup spinach/kale/beet leaves chopped, optional
- 2 tbsp fresh coriander chopped
Instructions
- Whisk eggs lightly in a bowl.
- Heat oil and butter in a wide pan over medium heat.
- Add cumin seeds.
- As soon as the seeds begin to sizzle, add chopped onion.
- Stir fry till it becomes a bit soft.
- Add garlic, ginger and chilli pastes. Stir fry for 30 seconds.
- Add chopped tomato. Stir fry till it becomes a bit soft.
- Add salt, garam masala (if using any), pepper and turmeric powders. Mix well.
- Add the whisked eggs.
- Lower the heat and keep mixing till the eggs begin to cook.
- Keep mixing with a spatula or spoon till the eggs get scrambled.
- If you prefer wet mixture, then don't cook further.
- Add the chopped leaves and coriander.
- Mix till the leaves wilt. Adding green leaves is optional.
- Serve Egg Bhurji with some toast, naan, paratha or roti.
Notes
- Some prefer egg bhurji a bit wet. So stop cooking the mixture as soon as you see that the eggs are cooked but soft.
- For a dry version, cook till you see no moisture.
- Adding spinach, kale or beet green is my version. In the traditional one, no green leaves are added except coriander leaves.
- Can add chopped bell pepper if you wish. Cook it with the tomato.
- Adding garam masala is optional. Can add any spice mixture of your choice or omit it altogether.