Anda Bhurji

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, gather all your ingredients and tools. Using your knife and chopping board, finely chop the 1 medium onion, 1 medium tomato, and 1 medium green chilli. Keep them in separate small bowls. Finely chop 2 tablespoons of fresh coriander leaves and set aside. Crack 4 large eggs into a mixing bowl, add 1/4 teaspoon of salt, and whisk them well with a fork until the yolk and white are fully combined and slightly frothy. Keep your kadhai/wok and spatula ready on the stove.

2. 02

   Heat the Oil

   Place your kadhai/wok on the stove and turn the flame to medium. Add 2 tablespoons of cooking oil to the kadhai. Let the oil heat up for about 1 minute; you'll see it shimmer slightly, or a tiny drop of water will sizzle if you flick it in.

3. 03

   Sauté Onions

   Once the oil is hot, carefully add the finely chopped onions to the kadhai. Stir them constantly with your spatula. Cook on medium flame for about 3-4 minutes, until the onions turn translucent and light golden brown at the edges. This step is important for a good flavor base.

4. 04

   Add Green Chilli and Turmeric

   Now, add the finely chopped green chilli and 1/4 teaspoon of turmeric powder to the kadhai with the onions. Stir well for about 30 seconds on medium flame. You'll notice a nice aroma from the turmeric and chilli.

5. 05

   Cook Tomatoes

   Next, add the finely chopped tomatoes to the kadhai. Also, add the remaining 1/4 teaspoon of salt (total 1/2 tsp salt used so far). Stir everything together. Cook on medium flame for about 4-5 minutes, pressing the tomatoes gently with your spatula, until they soften completely and the oil starts to separate from the mixture. The mixture will look like a thick paste.

6. 06

   Add Eggs

   Reduce the flame to low. Pour the whisked eggs into the kadhai over the cooked onion-tomato mixture. Do not stir immediately. Let the eggs sit undisturbed for about 15-20 seconds, allowing the edges to just start setting.

7. 07

   Scramble the Eggs

   After 15-20 seconds, gently start pushing the cooked egg from the edges towards the center with your spatula. Continue to gently fold and scramble the eggs on low flame for about 2-3 minutes. Keep breaking any large lumps of egg with your spatula until the eggs are cooked through but still moist and fluffy, not dry. They should look like small, soft curds.

8. 08

   Finish with Coriander

   Once the eggs are cooked to your desired consistency, turn off the flame. Sprinkle the finely chopped fresh coriander leaves over the Anda Bhurji. Give it one final gentle stir to mix in the coriander. Your Anda Bhurji is now ready to be served!