Spicy Indian Scrambled Eggs with Masala Veggies (Anda Bhurji)

Spicy Indian Scrambled Eggs with Masala Veggies (Anda Bhurji) ingredients

• 4 Large eggs
• 2 tbsp Vegetable oil or ghee
• 1 tsp Cumin seeds
• 1 medium, finely chopped Yellow onion
• 1/2 cup, finely grated or ve Carrots
• 1 tsp Ginger-garlic paste
• 1 minced (adjust for spice Green chili
• 1 medium, finely chopped Tomato
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp (optional, adjust fo Red chili powder
• to taste Salt
• 2 tbsp, chopped (for garni Fresh coriander leaves

How to make Spicy Indian Scrambled Eggs with Masala Veggies (Anda Bhurji)

1. Whisk the 4 large eggs in a bowl with a pinch of salt until slightly frothy and well combined. Set the whisked eggs aside.
2. Heat 2 tablespoons of vegetable oil or ghee in a heavy-bottomed skillet or kadai over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter and become fragrant for 10-15 seconds.
3. Add the 1 medium finely chopped yellow onion and 1/2 cup finely grated carrots to the skillet. Sauté for 5-7 minutes, stirring frequently, until the onions turn translucent and the carrots soften.
4. Stir in 1 teaspoon of ginger-garlic paste and 1 minced green chili. Cook for another 1-2 minutes until the raw smell of the ginger and garlic disappears.
5. Add 1 medium finely chopped tomato to the pan. Cook for 3-4 minutes, pressing with the back of your spoon, until the tomato breaks down and the mixture becomes a soft, jam-like masala.
6. Stir in 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. Pour the whisked eggs into the skillet with the masala vegetable mixture. Scramble the eggs vigorously with a spatula, breaking them into small pieces, until cooked through but still moist, about 2-4 minutes. Be careful not to overcook the eggs, as they can become dry.
8. Taste the Anda Bhurji and adjust salt as needed to your preference.
9. Garnish generously with 2 tablespoons of fresh chopped coriander leaves. Serve hot with pav (dinner rolls), roti, naan, or plain rice.

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