In my tryst with perfecting the art of scrambled eggs, I realised I should share the one I have been cooking all along. This is the Indian version of scrambled eggs – with vegetables, masalas and unlike the French ones, fully cooked. Paired with pav, toasted bread, or even parantha, anda bhurji works great for breakfast, brunch or even dinner.
Ingredients
For one hungry person
- Eggs – 2
- Onion – 1 medium
- Tomato – 1 medium
- Garlic cloves – 3 to 4, finely chopped
- Ginger – 1/2 inch, finely chopped
- Red chilly powder – 1/2 tsp
- Turmeric – 1/2 tsp
- Garam masala – 1 tsp
- Salt – to taste
- Butter – 1 tsp
- Pav and ketchup – accompaniments
Method
- Chop the onions and tomatoes
- Beat the eggs, add the salt, chilly, turmeric and masala and mix to a frothy batter
- Heat butter in a non-stick pan till melted, add the onions, ginger, and garlic till transparent
- Add the tomatoes and cook for a minute
- Add the eggs and whisk in the pan until the eggs are cooked
- Eat hot with cheesy dips, ketchup, and pav
Like this version? Hit us up with comments and will soon share another fusion egg recipe.