Anda bhurji, ande ki bhujiya, akuri, khagina or masala scrambled eggs – there are so many different names and variations of this simple breakfast. The North Indians make it with onion-tomatoes and simply eat it with bread, it gets a delicate name Khagina in Lucknow and Hyderabad where it’s made with added masala and eaten with crisp parathas. In Maharashtra it’s bhurji and eaten with pav. I’ve eaten the bhurji in a South Indian colleague’s dabba and it was flavoured with curry leaves. Trust me, it was really good and I am not the person who loves curry leaves in everything. The egg loving Parsis have their own version called akuri. My recipe here is more on the lines of akuri. I’ve added a touch of spicyness with East Indian bottle masala – a mix of red chillies, kebabchini, cumin, coriander, cloves, cardamom and a number of other spices.
2 Medium sized onions
3 Cloves Garlic
1/2 Inch piece of Ginger
1 Green Chilli
1/2 tsp East Indian bottle masala
1/2 tsp Cumin powder
1 tbsp Milk
Green Coriander for garnishing
Salt to taste
1 tbsp oil
- Finely chop onions, tomatoes, chilli, ginger and garlic.
- Beat the eggs in a bowl. Add milk.
- Saute onions in a pan.
- Throw in tomatoes, chilli, ginger, garlic, cumin powder and East Indian bottle masala.
- Fry the masala for 5 mins.
- Add eggs and salt and cook till the eggs are done but still a little moist.
- Spritz lime juice, garnish with coriander and eat with pav.