Goan Anda Bhurji

1. 1
   prep · ~2 min

   Crack and beat the eggs.

   Crack all 6 eggs into a bowl. Add a pinch of salt and beat well with a fork until frothy and uniform. Set aside.

2. 2
   saute · ~8 min

   Saute the aromatics and tomatoes.

   1.Heat 2 tbsp oil in a kadai or non-stick pan over medium heat.

   2.Add chopped onion and slit green chilies. Sauté until the onions turn soft and translucent (3-4 min).

   3.Toss in the curry leaves and stir until fragrant (30 sec).

   4.Add chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes soften and the oil begins to separate (3-4 min).

   5.Mash the tomatoes gently with the spatula as they cook to help them break down.

   TIPDon't rush the tomatoes — letting them cook down removes the raw tang and builds a richer base for the eggs.
3. 3
   saute · ~3 min

   Scramble the eggs into the mixture.

   Lower the heat to low. Pour the beaten eggs evenly over the onion-tomato mixture. Let them set for 20 seconds, then use the spatula to gently push and fold the eggs from the edges toward the center. Continue this push-and-fold motion until the eggs are softly scrambled and just set — they should still look moist, not dry (2-3 min).

   TIPKeep the heat low and eggs slightly moist — residual heat will finish cooking them even off the stove.
4. 4
   garnish · ~1 min

   Finish with fresh coriander and serve hot.

   Turn off the heat. Sprinkle generously with freshly chopped coriander leaves. Serve immediately with buttered pav buns, toast, or warm rotis.

   TIPFor an extra Goan kick, squeeze a little lemon juice over the bhurji just before eating.

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