Scrambled eggs, Indian style! It's a great anytime meal that incorporates eggs and traditional Indian spices. This recipe for anda bhujia (or anda bhurji) allows two eggs per person (a hearty breakfast or brunch), so it serves three people.
More Indian Egg Recipes
There is a wide range of Indian recipes that incorporate eggs. Not all are traditional breakfast dishes, but there are a wealth of combinations to try. Here are a few more Indian cooking dishes other than this bhujia recipe that you can try:
- Kerala Egg Roast: This is an egg roast and is a good breakfast companion.
- Masala Omelette: This omelet has eggs along with garam masala powder for a distinctive flavor.
Egg Slice Masala: The unique tang of this gravy gives the egg a different flair, and it's a different take on egg curry.
Kerala Egg Roast: If you are an egg lover, this may very well be your favorite Indian egg meal. It's an egg curry that has a Southern Indian twist as the fried eggs simmer in a tomato and onion puree, then they are marinated in masalas and cooked in gravy. It is a rich, delectable dish.
Kodi Guddu Gasagasala Kura: This is a fried egg dish that is mixed with poppy seed paste along with hot spices and crunchy eggs. It goes well with appams or rotis.
Egg Keema: A different take on a popular Persian dish known as qeema. The eggs are crushed with hard-boiled eggs and cooked in a gravy; this is commonly served with steamed rice.
Egg Slice Masala: Ideal with rice, egg masala also goes well with rotis.
Nargisi Kofta: Looking for something quick to make with all the authentic flavors of much-loved Indian food? It's a hard-boiled egg that has the shell of keema topped with a zesty gravy.
- 6 eggs
- 2 tablespoons vegetable/canola/sunflower cooking oil
- 1 large onion chopped fine
- 2 tomatoes chopped fine
- 1/4 teaspoon grated ginger
- 1/4 teaspoon grated garlic
- 2 green chilies chopped fine
- Salt to taste (Use 1/2 tsp. to 3/4 tsp.)
- A pinch of turmeric powder
- 2 tablespoons chopped fresh green coriander
- Whisk the eggs in a large mixing bowl till frothy.
- Set a deep pan on medium heat. When hot, add the cooking oil and heat the pan.
- Now add the chopped onions and fry them until they are soft. Stir often. Get them almost translucent.
- Add the chopped tomatoes, ginger, garlic, green chilies, salt, and turmeric powder. Then fry everything until the tomatoes are soft.
- Add the whisked eggs and stir to blend all ingredients well.
- Cook till the eggs are starting to look firm and come together, as typical scrambled eggs would.
- Turn off the heat. Next, add the chopped, fresh coriander and keep stirring. The eggs will come together and firm up even more from the residual heat. There will be no extra liquid at this stage.
- Serve piping hot with freshly prepared parathas!