Anda Bhurji (Indian-Style Scrambled Eggs)

4 eggs
2 tablespoons of milk
1 tablespoon ghee or vegetable oil
1 small onion, chopped
1 inch ginger, chopped fine
1 clove garlic, chopped fine
1-2 green chillies or 1/2 jalapeƱo, chopped fine
1/2 large tomato or 1 plum tomato, chopped
1 small green pepper, chopped
2 tablespoons cilantro, chopped
salt & pepper to taste

For serving
bun
Dijon mustard
ketchup
sharp cheddar cheese or gruyere

Whisk eggs and milk and set aside.

In a non stick frying pan, add ghee under medium heat. When hot, add in onions. Stir fry until translucent. Mix in ginger, garlic and chillies well. Fry for 30 seconds or until fragrant. Mix in peppers and fry for 1 minute. Toss in the tomatoes and cook for 2-3 minutes or until tomatoes are soft.

Add in the whisked eggs and scramble with the other ingredients. Cook until your eggs are scrambled to your preference.

Turn off the heat and mix in the cilantro.

Add salt & pepper to your taste.

Serve in a toasted bun with ketchup, Dijon mustard and sharp cheddar cheese.

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