Anda Bhaji

Instructions

1. 1

   Preparation

   • In a medium bowl, crack the 6 eggs. Whisk them lightly with a fork or whisk until the yolks and whites are just combined. Do not over-whisk. Set aside.
2. 2

   Sauté Aromatics

   • Heat 3 tbsp of vegetable oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the 2 finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add the 3 finely chopped green chilies and 1 tbsp of ginger-garlic paste. Sauté for another minute until the raw aroma disappears.
3. 3

   Cook the Masala Base

   • Add the 2 finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft, mushy, and well-integrated with the onions.
   • Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Mix well and cook the masala for 2-3 minutes, until you see oil beginning to separate from the sides of the mixture.
4. 4

   Scramble the Eggs

   • Reduce the heat to low. Pour the whisked eggs into the pan over the masala.
   • Let the eggs cook undisturbed for about 30-45 seconds to allow the bottom layer to set slightly.
   • Using a spatula, gently start to scramble by pushing the cooked portions from the edges towards the center, allowing the liquid egg to flow to the sides.
5. 5

   Finish and Serve

   • Continue to gently fold and stir for 3-4 minutes until the eggs are cooked to your desired doneness. For a soft scramble, take it off the heat when it still looks slightly moist.
   • Turn off the heat. Sprinkle 1/2 tsp of garam masala over the eggs and give it a final, gentle mix.
   • Garnish with 3 tbsp of fresh chopped coriander leaves.
   • Serve immediately with hot pav (bread rolls), roti, or toast.