Spicy Anda Bhurji (Indian Scrambled Eggs)

Spicy Anda Bhurji (Indian Scrambled Eggs) ingredients

• 4 large Eggs
• 2 tbsp Oil
• 1 medium, finely chopped Onion
• 1-2 finely chopped Green Chili
• 1 tsp Ginger-Garlic Paste
• 1 medium, finely chopped Tomato
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• to taste Salt
• 2 tbsp, chopped Fresh Coriander
• for serving Bread or Pav

How to make Spicy Anda Bhurji (Indian Scrambled Eggs)

1. **Whisk Eggs:** In a medium bowl, crack the 4 large eggs and whisk them thoroughly with a pinch of salt until the yolks and whites are fully combined and slightly frothy. Set aside.
2. **Sauté Aromatics:** Heat 2 tablespoons of oil in a non-stick pan or kadai over medium heat. Add the 1 finely chopped medium onion and sauté for 4-5 minutes until it turns soft and translucent.
3. **Add Ginger-Garlic and Green Chili:** Stir in the 1-2 finely chopped green chilies and 1 teaspoon of ginger-garlic paste. Sauté for another 1-2 minutes until the raw aroma of ginger and garlic disappears.
4. **Cook Tomatoes and Spices:** Add the 1 finely chopped medium tomato to the pan. Cook for 3-4 minutes, mashing gently with the back of your spoon, until the tomato softens completely and releases its juices.
5. **Incorporate Dry Spices:** Reduce the heat to low. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and salt to taste. Mix well and cook the spices for 1 minute, ensuring they are well incorporated into the tomato mixture and don't burn.
6. **Add Eggs and Scramble:** Pour the whisked eggs into the pan over the cooked vegetable and spice mixture. Let the eggs set for about 30 seconds without stirring.
7. **Scramble:** Using a spatula, gently start scrambling the eggs, breaking them into desired-sized pieces. Continue to cook and stir gently for 3-5 minutes until the eggs are cooked through but still moist, not dry.
8. **Finish and Serve:** Stir in 1/4 teaspoon of garam masala and 2 tablespoons of fresh chopped coriander. Mix everything together for a final minute. Taste and adjust seasoning if needed. Serve hot immediately with toasted bread, pav, or roti.

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