|Nutritional Guidelines (per serving)|
|Servings: Serves three people|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 4g||16%|
|*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 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!