Food - Drink
Anda Bhurji: The Indian Scrambled Eggs That Are Full Of Flavor
By CLARICE KNELLY
Anda bhurji is an Indian variation of scrambled eggs, loaded with ingredients like tomato, onion, and a variety of spices. While scrambled eggs are typically a breakfast dish in North America, anda bhurji can be eaten at any time of the day, and, like many Indian dishes, the flavors and ingredients in this dish vary from region to region.
The dish gets its name from the Hindi language — Bhurji comes from the word bhur-bhura, indicating the potential of an object to fall apart, much like the crumbly nature of scrambled eggs. Found across the Indian subcontinent, anda bhurji has existed in many cultures for centuries and is known by several names, like khagina in Persia and gheyganakh in Iran.
Anda bhurji requires a minimal ingredients list, like egg and onion, which are kitchen staples, and ghee or butter to cook the veggies and spices. Onions, tomatoes, and green chili peppers are the traditional vegetables, and ginger-garlic paste, red chili powder, turmeric, and salt are the seasonings that add the signature flair and depth to the dish.
To make anda bhurji, heat oil in a large pan, add chopped cilantro and when the seasoning starts changing its color, add onions, tomatoes, and chilis; saute them before adding the remaining spices. After the tomatoes are soft and the mixture is paste-like, add the eggs and stir gently on low heat; add butter and other garnishes for a richer and more complex flavor.