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Reblogged:Anda Bhurji

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Image by Hrishi.kamat, via Wikimedia Commons, public domain.
As I said I might, if it went over well with my family (which it did), I am posting my version of a recipe for Indian scrambled eggs here today.

So far, we've had this over basmati rice and in fajita shells (as a substitute for roti), and I much prefer the former. I'm keeping an eye out for the Indian flatbread.

Be sure to visit the second link above to learn more about the breakfast curries of colonial India in general. For the particular recipe I based mine on, go here. The author goes into more detail, and discusses some interesting variants.


-- CAV

Anda Bhurji (Indian Scrambled Eggs)


green chiles, 2
large tomato
olive oil, 2 tbsp
cumin, 1/2 tsp
curry, 1/2 tsp
salt, 1/2 tsp
eggs, 6
turmeric, 1/4 tsp
ginger paste, 1 tsp
garlic, minced, 1 tsp
chili powder, 1 1/2 tsp
garam masala, 1 1/2 tsp
lemon juice
roti, flour tortillas, or basmati rice


1. Chop onion and place in bowl.

2. Dice green chilis and place in bowl with onion.

3. Chop tomato and place in own bowl.

4. If serving over rice: Cook rice in parallel with following steps, using 1 cup of water and 2/3 cup rice for 22 minutes.

5. In parallel with the next two steps, add olive oil, curry, cumin, and salt to pan and heat.

6. Mise en place:

a. 1 tsp ginger paste and 1 tsp minced garlic in a bowl,
b. 1 1/2 tsp chili powder and 1 1/2 tsp garam masala in a bowl, and
c. lemon juice.

7. Add eggs and then turmeric to mixing container, and beat until frothy.

8. Add onions and chilis to pan and fry until onions are golden.

9. Add ginger/garlic paste to pan and fry until raw smell goes away.

10. Add tomato and fry until it blends in.

11. Add chili/garam masala and some lemon juice, and blend in.

12. Add eggs. Avoid overcooking.

13. Serve over basmati rice or in roti/flour tortillas.

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