This is one of the more well-known street food snacks – anda (egg) bhurjee. While street stall make it with a ton of oil and masala, my version incorporates much less fat and a lot more vegetables. This is a usual Sunday breakfast / brunch at my home and I like to serve it with buttered slices of white bread.
What you need:
Tomatoes (chopped), 1
Onion (chopped), 1
Cabbage (finely chopped), 1 cup
Peas, 1/2 cup
Corn, 1/2 cup
Coriander to garnish
Red chilli powder, 1/4 teaspoon
Turmeric powder, 1/4 teaspoon
Pepper powder, 1/4 teaspoon
Cumin powder, 1/4 teaspoon
Coriander powder, 1/4 teaspoon
Oil, 2 teaspoons
Salt to taste
To make the bhurjee:
Beat the eggs well till they become frothy. If you are counting calories, remove the yolks and use only the
whites. I usually keep 2 yolks and discard the other 2 yolks. Even dieting should be in moderation 🙂
Heat the oil in a thick-bottomed saucepan. Saute the onions and once they turn golden, add the rest of the
vegetables and cook till soft. Add in all the masalas and the seasoning. Mix well and cook for an
additional 2-3 minutes till everything is properly combined. Then pour over the beaten eggs and mix well.
Cook till the eggs become firm. Garnish with coriander and serve hot with bread.