Bombay Masala Scrambled Eggs aka Anda Burji

A breakfast staple in India, good with either bread or parathas, this is Mona’s delish version.

 

  • 8 eggs, whisked with pepper, salt and a dash of milk
  • 2 tomatoes, chopped
  • lots of fresh coriander, chopped
  • 2 big onions, chopped
  • 1 tsp cumin seeds
  • 2 green chilies, finely diced
  • pinch of haldi (turmeric powder)
  • a dash of garam masala powder
  • a tsp or more of coriander powder
  • a sprinkle of Kashmiri chili powder for colour or spicy chili powder for the bite
  • salt
  1. In hot oil in a wok, sputter the cumin seeds, then add the onions and green chilies and fry till turning brown.
  2. Add the haldi, garam masala and coriander powders, fry a bit.
  3. Add the tomatoes and fry, then the chili powder of your choice, with salt.
  4. Fry again for a bit, then add the coriander leaves, stir.
  5. Add the eggs on a slow flame and keep stirring till done, making sure it doesn’t get too dry.
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