Today’s breakfast is street style Anda Bhurji with Wheat Pav and Adrakwali Chai (Indian Scrambled Egg with Bread and Ginger Tea). I have just tweaked this slightly by adding 100gms of grated tofu as I love super filling breakfasts in the morning.
Scrambled Eggs is one of the oldest known breakfast egg item across the world but it is cooked differently everywhere. In India, scrambled eggs are cooked with a lot of masala and veggies to make it very wholesome. Anda Bhurji takes me back to my days at college when I used to go to a street vendor almost every alternate day for scrambled eggs with bread and tea as my breakfast. The efficiency with which they make the bhurji is something worth learning. They take out plates after plates in no time and every time it tastes amazing.
Ingredients for 2 people:
- 3 whole eggs (use 4 eggs if Tofu isn’t an option for you)
- 100gms of tofu/soya paneer (optional)
- 1 medium onion – finely chopped
- 1 medium tomato – finely chopped
- 2 green chillies – finely chopped
- 2 cloves of garlic – chopped
- 1 teaspoon of turmeric powder, chilli powder, coriander powder, cumin powder each
- 1 teaspoon of cumin seeds
- Handful of fresh coriander leaves
- Salt as per taste
- 1 tablespoon of oil
- Heat a heavy bottomed pan (preferably non-stick) with oil and temper some cumin seeds
- Add onion, garlic and green chillies and saute at medium heat for 2 mins. Once the onion changes color to brown – add the tomatoes and toss everything together
- Add all the masalas on a low heat and saute everything till the masalas get cooked
- The eggs can be added now, but it is preferable to whisk them well before adding them to the pan
- Grate tofu and add it at the same time
- Toss everything together on a medium to high flame
- Egg Bhurji is done when you cannot distinguish between scrambled eggs and tofu
- Garnish it with chopped coriander leaves and serve it with whole wheat bread/pav
Do share you stories of Anda Bhurji with me.
Happy Cooking! 🙂 🙂