Indian Style Scrambled Eggs (Anda Bhurji)
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 a wholesome and delicious lunch or dinner with a parantha.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Indian
- 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,
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