Indian style scrambled eggs aka. Anda Bhurji is full of health and deliciousness! High on proteins and really quick to make too! A great breakfast idea!
Anda bhurji is probably India’s answer to the ever famous scrambled eggs. Sautéed onions and tomatoes combined with chillies and other spices, make a delightful high protein breakfast with toast! Or eat it to make a wholesome and delicious lunch or dinner with a parantha.
I have many memories of college days and early working days, standing at the roadside dhabha and eating a super spicy anda bhurji with tandoori rotis and washing it down with a garam chai. This definitely is one of my top favorites in the list of comfort food options for me!
A fellow blogger and a friend told me about adding some coconut milk to the traditional anda bhurgi sometime ago and since I have tried that, I can’t help but do it every time. It just takes the taste of the bhurji to another level!
I love eggs. And I have confessed that several times on the blog. Whether it is a simple omelet or something more exotic like baked eggs in a Mexican cup, I love experimenting with eggs and trying out new things. Eggs are really very versatile. You can eat them raw, add them to a smoothie to increase the protein content, fry them, boil them, poach them, scramble them, bake with them! Oh well, you get the drift right? All I am saying it, how amazing eggs are to cook.
If you have a good tiffin box or can heat up food at work, this anda bhurji makes a great lunchbox option too! It is easy to make in the morning and you can add some additional vegetables like beans and carrots to it, to increase the nutritional value!
Indian Style Scrambled Eggs (Anda Bhurji)
- 6 eggs large
- 2 onions large chopped
- 3 tomatoes large chopped
- 4 green chillies
- 1 tsp ginger garlic paste
- 1 tsp jeera seeds
- 2 tsps ghee
- coriander leaves to garnish
- 2 tsps coconut milk (optional)
- to taste salt
- In a cast iron skillet or another heavy bottom pan, heat ghee. Once the ghee is medium hot, add jeera seeds and saute till golden brown
- Add the onions and chopped green chillies and fry till the onions turn translucent.
- Add ginger-garlic paste and tomatoes and fry further till tomatoes are cooked. This will take about 4-5 minutes.
- Whisk the 6 eggs together in a large bowl and add to the cooked tomatoes.
- Cook on low flame till the eggs are cook. Its important to cook on low flame for light and fluffy textured bhurji.
- When the eggs are 80% add, stir in the coconut milk if using. This makes the bhurji a little more creamier.
- Once cooked, garnish with coriander leaves and serve hot,