|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||13%|
|Total Sugars 9g|
|Vitamin C 67mg||335%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. Try these eggs with parathas for an authentic Indian breakfast.
6 large eggs
2 tablespoons vegetable oil, or canola, sunflower, or cooking oil
1 large onion, chopped fine
2 tomatoes, finely chopped
1/4 teaspoon grated ginger
1/4 teaspoon grated garlic
2 green chiles, finely chopped
1/2 to 3/4 teaspoon salt
1 pinch turmeric
2 tablespoons chopped fresh 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 chiles, 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.