Anda Bhurji can be found at highway rest stops and street food stalls across India, served in to-go containers alongside slices of white bread. Heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes.
- Yield:serves 2
- Active time: Prep time 5 minutes; cooking time 10 minutes
- Total time:15 minutes
- 2 tablespoons vegetable oil
- 1 medium onion, chopped finely
- 2 medium tomatoes chopped finely
- 3 green chilli peppers slit lengthwise
- 2 teaspoons ginger-garlic paste (see note)
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 4 large eggs, whisked lightly
- 2 teaspoons unsalted butter, divided
- 1/4 cup chopped cilantro leaves, divided
In a 10-inch nonstick skillet, heat oil over medium-high heat, until shimmering. Add onions and stir until softened, about 1 minute. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 1 minute.
Add green chillies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
Turn the heat to low. Add eggs and salt, and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high, and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining coriander and a teaspoon of butter. Serve with lightly toasted bread.