Spice up your scrambled eggs: anda bhurji
Wherever in the world you are, (almost) every hotel serves scrambled eggs. Served with salt and pepper, perhaps some bacon too, but that’s about it: plain and simple. But India shows that it can be done differently – much more colorful and spicier.
Anda bhurji, as it’s called in India, is scrambled eggs with a generous dose of herbs and spices mixed in. Think green chilies, red chili powder, turmeric powder, ginger, coriander and garlic. Onion and tomato are also added to the dish. Once cooked, the egg is served on a pav, a traditional Indian soft white roll, which you could also compare to our soft white rolls.
Here’s how to make it
Want to make it yourself? Chop the onion and tomato, heat a frying pan, add a knob of butter and briefly fry the onion and tomato. Then add the green chilies, garlic, ginger, and the chili and turmeric powders. Beat the eggs, lower the heat slightly, pour in the egg mixture and keep stirring; after a minute, continue over high heat. Almost done? Add the coriander. You’ll find the full recipe here. Or follow the video below; for extra flavor, this chef uses masala powder instead of turmeric.
In a sandwich
In India, anda bhurji is so popular that it’s eaten from morning until evening. It’s served on the soft Indian bread roll pav, but you can easily replace that with a roll or a baguette. And of course, you can also simply eat your upgraded scrambled eggs with a delicious piece of toast.
