Anda ka Bhujiya (Indian-Style Scrambled Eggs)
Scrambled eggs rolled in tortillas or parathas, a quick and easy go-to snack. Also perfect for egg wraps!
Ingredients
- 6 eggs
- ½ medium onion (yellow or red)
- 1 Serrano chili (finely diced, optional)
- 2 medium tomatoes (diced)
- 1 tbsp fresh green coriander (choped)
- 2 tbsp cooking oil (olive or coconut oil)
- ¼ tsp mustard seeds
- ⅛ tsp pepper or cracked pepped powder
- 3 fresh curry leaves (optional, found at Indian grocery stores)
- Salt to taste
Instructions
- Heat oil in a frying pan on medium heat. Add mustard seeds. They will start to splutter. After about 30 seconds, add the curry leaves and the chopped chili. Stir a couple of times and then add the chopped onions and sauté until onions are translucent and start to brown slightly. About 3 minutes.
- Now add the tomatoes. Cook, stirring occasionally for about 5 minutes until tomatoes start to lose their moisture.
- Now add the beaten eggs and stir briskly into the tomato-onion mixture.
- Continue cooking until the eggs are cooked and not runny.
- Sprinkle with the chopped coriander and stir a few times.
- Remove pan from heat and spoon into a serving dish.
- Sprinkle with the remaining chopped coriander.
- Serve for breakfast with toast or parathas.
Notes
You can also use all egg whites or one yolk and the rest egg whites. I prefer it with yolks.
For Egg Wraps:
Wrap the scrambled eggs in tortillas that have been lightly sautéed in a frying pan with a little oil.
For parathas:
You can buy a packet of plain ready made parathas at any Indian Grocery Stores. Trader Joe's also sells great Malabar parathas.