I am certain that you won’t find any Indian who has not eaten Anda Bhurji in his/her life. (If such people exist then they should be on the ‘Indians: Name & Shame’ wall). Another certainty is that everyone makes this dish differently. My recipes is the one that my mom used to make on weekends and that I absolutely loved. Even today, eating this at breakfast reminds me of home, as it always will.
Quick Hindi lesson for you: Anda is Hindi for “egg” and Bhurji is Hindi for “scrambled”. Now on to the recipe.
- 2 large eggs
- 1/2 small onion, very finely chopped
- 1/2 small tomato, deseeded and finely chopped
- 25gms cheese like Gouda or Mature Cheddar, grated
- 2 green chillies or 1/4tspn red chilli flakes (optional)
- A pinch of turmeric
- 1/2tspn ground turmeric
- 1/4tspn salt (or as needed)
- 1tbspn sunflower oil
- Heat oil in a frying pan on medium heat.
- In a separate bowl, break the eggs and mix all ingredients. Whisk for a couple of minutes until well combined (and the oil in the pan is hot enough)
- Add egg mixture to the pan. Let the mixture set slightly, for 45secs or so. Stir eggs. Again let set for 45secs. Now stir again (and keep stirring till eggs are cooked to your liking).
- I love eating this with warm roti but it taste equally good with generously buttered bread. Serve with chai!
- The onions will cook with the eggs (hence these need to be “very” finely chopped) but retain a slight crunch. If you like your onions soft then pre-fry them and add the cooked onions to the eggs mixture.
- I always deseed the tomatoes coz I don’t like my eggs soggy but if you are not too fussed then leave the seeds in.