Indian cuisine · Breakfast & Eggs

Anda Bhurji (Indian Scrambled Eggs)

Crumbly scrambled eggs with onions, tomatoes, chili and turmeric – India's spiced take on scrambled eggs.

Ingredients · for 2 servings

• 6 eggs
• 2 onions
• 2 tomatoes
• 2 green chilies
• 1 piece ginger (2 cm)
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 bunch cilantro
• 3 tbsp ghee
• Salt, pepper

Instructions

1. Finely dice the onions, chop the tomatoes small, finely chop the chilies and ginger, and roughly chop the cilantro.
2. Heat ghee in a pan, toast the cumin seeds for 30 sec. until fragrant, then fry the onions, ginger and chilies for 5 min. until golden.
3. Stir in the turmeric, add the tomatoes and fry for 4–5 min. until they break down and the fat separates at the edge of the pan.
4. Whisk the eggs with salt, pepper and garam masala and pour over the hot masala.
5. Over medium heat, keep cutting through and turning with a spatula until the eggs set into soft, crumbly curds but stay moist, about 2–3 min.
6. Sprinkle immediately with cilantro and serve with soft pav rolls or roti.