My first rendezvous with Egg Bhurji or Andaa Bhurji (popularly known in Mumbai) or Egg Khagina (my Pakistani friends call it) was in Chandigarh. I was pursuing my engineering degrees. It is Spanish scrambled eggs with green peppers, onion, and herbs. I had scrambled eggs before that but adding Indian spices added the twist to the flavour. The difference between bhurji and scrambled eggs is that in bhurji you thoroughly cook the eggs, while in scrambled eggs, even slight colouring to brown will suggest that the scrambled egg is burnt. It depends on what you want to eat – English version of scrambled eggs or desi-style andaa bhurji. One day, to walk down the memories lane, I decided to complement beer with andaa bhurji. A simple dish, yet a perfect snack that needs to accompany some beverage. My friends, from engineering days, will agree with me on this one.
In Chandigarh, especially when you are visiting local dhaba (in India, it is a local restaurant, with basic amenities, serving local cuisine), you will be marvelled the attention they give to making “parathas” (I remember the one at Ambala station) and “andaa bhurji”. I loved watching these people as they created magical dishes. It’s quite fun to watch how they make them. Some even add a dash of pav bhaji masala to the bhurji along with turmeric and some more Indian spices. The Andaa Bhurji Recipe I am sharing with you is that I learnt through trial and error trying to attain perfection. Also, this Anda Bhurji tastes awesome (well, at least for me) and is just perfect for eating on any rainy day. The recipe and ingredients are based on simple logic, and I could eat this for dinner, snacks, and breakfast. So, use your judgement. I want more colour in my food – so I would use green, red, and yellow chillies.
Here, is my take on Andaa Bhurji.
Ingredients:
• 4 Eggs
• 2 Onions Finely Chopped
• 2 Large sized Tomatoes roughly chopped
• 3 Green Chillies Or as required (depends on how spicy you want)
• 1 Inch Ginger Finely Chopped
• 2 cloves of Garlic, crushed
• 1/2 Cup Coriander Leaves or Scallion (for garnishing)
• 2 tbsp Oil
• Salt as per taste
• Garam Masala (2 tsp)
• 2 tbsp Butter (Optional)
Method:
• First, whisk the eggs gently with a spoon or fork so that white and yolk are thoroughly mixed (If you are making scrambled eggs, the more you whisk the better – because you are adding more air and it will make you scrambled eggs fluffier). Keep this aside.
• Take a pan and add oil to it. Now add garlic and ginger to it. Fry it till garlic is brown not burnt (you are taking out the “garlicy” taste and bring out the garlic flavour in the oil).
• Add onions to this. Sauté it (I prefer the crunchy taste). So, I will not cook it thoroughly. Depends on your taste.
• Now add green chillies. Again, sauté all of them for a minute more.
• Add Garam Masala. Stir it so that it is mixed thoroughly.
• Add tomatoes and few coriander leaves.
• Again, sauté all of them for 2 mins more. Add 1 tbsp butter and salt as per taste.
• Finally add slightly beaten eggs to it. Now combine all of them with a spatula or flat spoon. Keep stirring this mixture until small crumbs are formed. Continue stirring them for about 2 to 3 mins more.
• Now the egg will start cooking and will soon change its texture and color. Cook them for 6 to 7 mins more and keep stirring them. Check how much the egg has cooked. You can check if you want your egg to cook more by tasting some. Keep for 2 to 3 mins more. Switch off the gas.
• Your Andaa Bhurji is ready. Garnish with the rest of coriander leaves or green scallions.
Tip:
• You can add more chillies if you want it spicier.
• For my mom, who is vegetarian, I replaced eggs with paneer. Follow the same ingredients and instructions.
• You can also add 1 tbsp Pav Bhaji Masala for the extra flavor. I haven’t added as I prefer simple way.
• Happy Scrambling!
I served this dish with garlic bread (I had crushed garlic and sauté it with butter and made that as a spread).
Thinking Out Loud 