Make Indian-Style Scrambled Eggs: Anda Bhujia Recipe
Anda Bhujia is scrambled eggs Indian style. A favorite accompaniment for anda bhujia is hot, flaky parathas. This is a nice breakfast meal.
- Serves: 3 persons
- 2tablespoons vegetable/canola/sunflower cooking oil
- 1large onion (chopped fine)
- 2tomatoes (chopped fine)
- ¼teaspoon grated ginger
- ¼teaspoon grated garlic
- 2green chilies (chopped fine)
- Salt to taste (Use 1/2 tsp. to 3/4 tsp.)
- A pinch of turmeric powder
- 2tablespoons chopped fresh green coriander
Step 1Whisk the eggs in a large mixing bowl till frothy.
Step 2Set a deep pan on medium heat. When hot, add the cooking oil and heat the pan.
Step 3Now add the chopped onions and fry them until they are soft. Stir often. Get them almost translucent.
Step 4Add the chopped tomatoes, ginger, garlic, green chiles, salt, and turmeric powder. Then fry everything until the tomatoes are soft.
Step 5Add the whisked eggs and stir to blend all ingredients well.
Step 6Cook till the eggs are starting to look firm and come together, as typical scrambled eggs would.
Step 7Turn off the heat. Next, add the chopped, fresh coriander and keep stirring. The eggs will come together and firm up even more from the residual heat. There will be no extra liquid at this stage.
Step 8Serve piping hot with freshly prepared parathas.