20 - Minute Anda Bhurji | Egg burji | Masala Scrambled eggs
20 - Minute Anda Bhurji | Egg bhurji | Masala Scrambled eggs is a quick to make recipe that can be served as brunch, side dish, breakfast, lunch or dinner.
Servings 3
Ingredients
- 4 medium eggs
- 2 tbsp vegetable oil
- 2 Onions finely chopped
- 2 tomatoes grated
- 2 green chillis more or less
- 4 Cloves Garlic minced
- 1/2 inch Ginger minced
- ½ tsp turmeric powder
- 1 tsp Dhaniya Powder coriander powder
- 2 tsp chilli powder divided ( 1 tsp for onions and 1 tsp for eggs)
- Salt to taste
- ½ tsp lemon juice
- 2 tbsp fresh coriander roughly chopped
Instructions
- Heat oil in a broad pan; cook the onions with salt for a couple of minutes just so that they soften and change to pinkish colour.
- Next, add miced ginger garlic and green chillies. Saute for couple of minutes so that raw aroma disappears.
- After that Add turmeric powder, coriander powder, and red chilli powder. Mix well. Next, add grated tomatoes and cook well.
- Meanwhile, in a bowl beat the eggs nicely with a spoon or whisker seasoned with salt. Add the chilli powder also.
- Now add the egg mix to onion tomato mixture and cook stirring for 2-3minutes until scrambled.
- Lower the flame, cover and cook further by stirring at regular intervals.
- Once the eggs are cooked and fluffed up means your Egg bhurji is ready.
- Season to taste and sprinkle some lemon juice. In the last add freshly-cut coriander leaves and serve hot.
Notes
For egg bhurji texture -
1. After adding whisked eggs to onion tomato mixture, I sometimes let the eggs sit for a few seconds, then begin stirring slowly and gently, for bigger, held together crumbs.
2. If you stir whisked eggs in the onion tomato mixture very often from the beginning, you’ll get smaller, finer crumbs, like keema.
3. If any leftovers, store in an airtight container in the fridge. Reheat in the microwave or stovetop just until warm. If you overheat, this can make the bhurji dry and rubbery.