Egg/Anda/Mutta Bhurji

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

• 4 large eggs

• 1 medium onion, finely chopped

• 1 small tomato, finely chopped

• 1 green chilli, finely chopped (optional)

• 1 tsp ginger-garlic paste (or ½ tsp each, finely minced)

• 1–1½ tsp Curries And Varuvals Madras Curry Powder (adjust to taste)

• ¼ tsp turmeric powder

• ½ tsp chilli powder (optional; reduce if you prefer milder)

• Salt to taste

• 2 tbsp vegetable oil or ghee

• 1 tbsp fresh coriander, chopped

• 1 tbsp lemon juice (optional)

Method

1. Crack the eggs into a bowl, add a pinch of salt and beat lightly. Set aside.

2. Heat oil or ghee in a non-stick pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.

3. Add the green chilli and ginger-garlic paste. Cook for 30–45 seconds until fragrant.

4. Stir in the chopped tomato and cook until it softens and releases juices, 2–3 minutes.

5. Add the Madras Curry Powder, turmeric and chilli powder. Cook for 30 seconds, stirring, to bloom the spices.

6. Pour the beaten eggs into the pan. Let them set for a few seconds, then gently scramble with a spatula, folding and breaking the curds until just cooked but still moist. This should take 2–3 minutes.

7. Taste and adjust salt and spice. Remove from heat and stir through chopped coriander and lemon juice if using.

Serving suggestions

• Serve hot with buttered toast, pav, roti, paratha or steamed rice.

• A wedge of lemon and extra fresh coriander on the side brightens the dish.

• For a fuller meal, add sautéed peas or finely chopped capsicum while cooking the onions.

Notes

• Using Curries And Varuvals Madras Curry Powder gives a vibrant, balanced heat and depth, start with less and increase to suit your palate.

• For creamier bhurji, add a splash of milk or cream to the beaten eggs before cooking.

• Store leftover bhurji in the refrigerator for up to 48 hours; reheat gently to avoid overcooking.