Friday, February 3, 2012

Anda Burji (Scrambled egg cooked with onion and spices)

Time: 8-10 min
Serve: 4


4 Eggs 
2 Egg Whites 

1 1/2 tbsp  Olive Oil 
10 Curry Leaves

1 tsp Mustard Seeds 
1 tsp Cumin Seeds
2-3 Green Chilies

2 medium Red Onion (chopped)
1/2 tsp Turmeric Powder
1 1/2 tsp Cumin powder 

1 1/2 tsp Coriander Powder
1 tsp Fennel seed powder 
2 tsp Red Chili Powder (as per taste)

salt to taste

Fresh Cilantro (chopped)
2 tsp fresh Pudina(mint) leaves (chopped)


1. In a bowl combine 4 eggs and 2 egg whites. Set aside.

2. Heat oil in a pan on medium heat. Once hot, add one by one mustard seeds and cumin seeds, curry leaves and green chilies. Saute for 30 seconds or so.

3. Add chopped onions. Saute for 10 minutes until golden brown.  

Once the onions are golden brown, add red chili powder, coriander powder, cumin powder, fennel powder, turmeric powder, and salt. Mix well.

5. Now pour the egg mixture and chopped pudina(mint) leaves. 
Gently combine stirring continuously. It'll eventually turn into scrambled eggs.

6. Keep combining for a few minutes. Once the eggs are scrambled and cooked completely, add Cilantro. Combine well. Garnish with chopped cilantro and punida(mint) leaves.  

7. Serve hot with Roti, chapati, paratha, bread and rice along with lemon wedges.

1. You can add full 6 eggs, however I am trying to cut back on fat, so I omitted 2 yolks (as it will save about 10g of fat). 
2. Tomato can also be added to this recipe.

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