Anda Bhurji (Spicy Indian Scrambled Eggs)
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Anda Bhurji (Spicy Indian Scrambled Eggs)

About This Recipe

Yield:serves 2
Active time:Prep time 5 minutes; cooking time 10 minutes
Total time:15 minutes
Special equipment:Heavy-bottomed non-stick skillet
This recipe appears in: Beyond Curry: Anda Bhurji (Spicy Scrambled Eggs)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped fine
  • 2 medium tomatos chopped fine
  • 3 green chilli peppers slit lengthwise
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 4 eggs whisked lightly
  • Salt
  • 2 teaspoons butter divided
  • 1/4 cup chopped coriander leaves divided

Procedures

  1. 1

    Heat oil till shimmering. Add onions and stir around till softened. About a minute. Add tomatoes and mix well till soft. About 1 minute. Add green chillies and ginger-garlic paste, stir till aroma is released. About 30 seconds. Add red chilli powder, turmeric powder and stir till oil separates from the paste. About 30 seconds, taking care not to burn the paste. Turn the heat down to low. Add the whisked eggs and salt and gently stir till the mixture curdles. About a minute. Increase the heat to high. Vigorously stir the egg mixture around and break bigger clumps up. Add 1 teaspoon butter as you stir and let it melt into the egg mix. Toss in half the chopped coriander and stir it in. About 30 seconds. Turn the heat off and serve immediately with the rest of the coriander as garnishing and a teaspoon of butter dolloped on top. Serve with lightly toasted bread.

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