Fluffy Indian-style scrambled eggs with finely chopped onion, juicy tomato, and a kick of fresh green chillies. Finished with a sprinkle of fragrant coriander and warming garam masala, this quick and colourful dish is packed with bold flavour in every bite.
ANDA BHURJI
serves 2
INGREDIENTS:
30 ml vegetable oil
125 g onion, finely chopped
2 medium tomatoes, seeded and finely chopped
1 – 2 green chillies, seeded and chopped
2 teaspoons ginger-garlic paste or
2.5 cm root ginger, peeled and grated and 2-3 large garlic cloves, finely chopped
1 teaspoon red chilli powder
½ teaspoon turmeric powder
4 large eggs, lightly beaten
good pinch Salt
2 teaspoons butter
15 g coriander leaves, finely chopped
garam masala and chopped coriander to serve
METHOD:
Heat oil in a large frying pan over medium heat. Add the onions and stir until softened, about 5 minutes. Add the tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
Stir in the green chilli and the ginger-garlic paste or grated ginger and chopped garlic, and stir-fry for a few seconds until fragrant.
Sprinkle in the chilli powder and turmeric, and continue to stir for a few seconds more.
Reduce the heat and add the eggs and salt, gently stiring until the mixture begins to form soft curds, about 1 minute.
Continue to stir, breaking up any large clumps of egg that form. Don’t over cook, you want the eggs nice and moist.
Add 1 teaspoon of butter and half of the coriander, and stir until the butter has melted into the eggs.
Remove from heat, and transfer to a warmed serving dish. Dot the remaining butter over the top of the eggs before garnishing with the remaining coriander and a good sprinkling of garam masala.
Serve immediately.
