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A classic Bengali comfort food, this savory fried egg is whisked with sharp onions and fiery green chilies. Fried in mustard oil until the edges are delightfully crisp, it's the perfect quick side for a simple dal and rice meal.
Prepare the Egg Mixture
Fry the First Anda Bhaja
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A classic Bengali comfort food, this savory fried egg is whisked with sharp onions and fiery green chilies. Fried in mustard oil until the edges are delightfully crisp, it's the perfect quick side for a simple dal and rice meal.
This bengali recipe takes 12 minutes to prepare and yields 2 servings. At 275.98 calories per serving with 13.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Fry the Second Bhaja and Serve
Add 1 finely chopped and deseeded tomato to the egg mixture for a tangy and moist variation.
For extra heat and a deeper color, whisk in a pinch of red chili powder along with the turmeric.
A tablespoon of besan (gram flour) can be whisked into the egg mixture. This makes the bhaja thicker, more substantial, and adds a nutty flavor.
For a different aromatic profile, try adding finely chopped fresh mint leaves along with or instead of coriander.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Eggs are one of the best dietary sources of choline, a vital nutrient for brain health, memory, and nerve function.
When made with mustard oil, this dish provides monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed as part of a balanced diet.
One serving of Anda Bhaja, made with two large eggs and other ingredients as listed, contains approximately 295-320 calories. The exact count can vary based on the size of the eggs and the amount of oil absorbed during frying.
Anda Bhaja can be a part of a healthy diet. It is an excellent source of high-quality protein from eggs. However, it is shallow-fried, which increases its fat and calorie content. Consuming it in moderation as part of a balanced meal with dal and rice is a good approach.
Yes, you can use any neutral vegetable oil, sunflower oil, or even ghee. However, mustard oil is essential for the authentic, pungent flavor that is characteristic of Bengali cuisine. If you use it, heat it until it's almost smoking to reduce its sharpness.
The secret to crispy edges is a hot pan and hot oil. Ensure your pan is heated properly over medium-high heat and the oil is shimmering before you pour in the egg mixture. Using enough oil and not overcrowding the pan also helps create that desirable lacey texture.
Anda Bhaja is best enjoyed fresh and hot, right off the pan, to appreciate its crispy texture. It tends to become soft and less appealing as it cools. We do not recommend making it ahead of time for the best experience.