Anda Mudhi Bhaja

Instructions

1. 1

   Prepare the Egg Scramble (Anda Bhurji)

   • Heat mustard oil in a pan or kadai over medium heat. Wait for about 1-2 minutes until it becomes slightly smoky and its pungent aroma mellows.
   • Add the finely chopped onion and sauté for 2-3 minutes until it turns soft and translucent.
   • Add the chopped green chilies and sauté for another 30 seconds.
   • Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it becomes soft and pulpy.
   • Stir in the turmeric powder and red chili powder. Cook for 1 minute until the raw smell of the spices disappears.
   • Crack the 4 eggs directly into the pan. Add salt to taste.
   • Immediately start scrambling the eggs with a spatula, breaking them into small pieces. Cook for 3-4 minutes until the eggs are cooked through but still moist. Set aside.
2. 2

   Assemble the Mudhi Bhaja

   • In a large mixing bowl, add the 6 cups of puffed rice (mudhi).
   • Add the prepared egg scramble, diced boiled potato, and roasted peanuts to the bowl.
   • Sprinkle the roasted cumin powder and black salt over the mixture.
   • Drizzle the fresh lemon juice all over.
3. 3

   Mix, Garnish, and Serve Immediately

   • Using a large spoon or your hands, mix everything together quickly and gently. The goal is to coat the mudhi without crushing it.
   • Add the sev and chopped coriander leaves.
   • Give it one final, quick toss to combine.
   • Serve immediately in bowls or paper cones to enjoy the maximum crunchiness.