Egg bhurji / Indian Style Scrambled Egg

Egg bhurji or Anda Bhurji, is a popular dish in north and western India and Pakistan. The popular egg bhurji is an Indian style of cooking scrambled eggs with onion, tomato, ginger, chillies and garam masala.

This is a delicious quick recipe and can be made in a jiffy. It can be served with rotis/ naan or even with Toast. It also makes a fantastic sandwich filling. Another variation of this is paneer bhurji or cottage cheese bhurji, I will be adding the recipe for that very soon.

Ingredients:

Eggs – 4 nos

Onion, chopped – 1 large

Tomato, chopped – 1 large

Capsicum/Green bell pepper, chopped – 1 small

Green chilles, chopped – 2 medium

Milk – 2 tablespoon (optional)

Ginger, finely chopped – ½ tablespoon

Garlic, finely chopped – ½ tablespoon

Turmeric powder – a pinch

Red chilly powder – ½ tsp

Salt to taste

Oil / Butter – 1 tablespoon

Coriander leaves, chopped – 1 tbsp

Curry leaves – 8 to 10

Preparation:

Break the Eggs into a bowl and beat the eggs. Now add milk and salt then once again beat the mixture well. Keep it aside.

In a shallow frying pan, heat oil / butter and add the onions. When they are partly cooked, add the green chillies, tomatoes, capsicum/green bell pepper, curry leaves, ginger and garlic, sauté for 3 to 4 minutes. Then add chilly and turmeric powder and sauté for another minute.

Add the chopped tomato and fry till the tomatoes get soft and mushy. Now add the beaten eggs and stir the mixture. The eggs will start to cook very fast, so keep on stirring.  Otherwise the eggs will start sticking to the bottom of the pan (Its preferable to use non-stick pan so that eggs does not stick).  Once the eggs are cooked and firm, transfer it to a serving bowl.

Garnish with coriander leaves. Serve the Egg Bhurji hot with buttered toast or Roti