Scrambled Eggs comprise a universally popular breakfast dish that has evolved across thousands of years. According to food historians, the Romans were the first to make scrambled eggs the way we have them today. Libro Della Cucina, a 14th Century book of ancient Roman recipes mentions scrambled eggs.
There are records indicating that similar egg preparations were made by the ancient Egyptians as far back as 1400 BCE, but there is no way of figuring out whether their recipes had any resemblance to modern day scrambled eggs.
The French and the British started making their versions of scrambled eggs sometime around the middle of the 17th Century. The recipe came to India during the days of the Raj – and, of course, we did what we have always done: we “Indianized” it. We added a whole lot of spices – and made it better… and hotter!
In India, we call this dish Anda Bhurji. The recipe we are exploring today has been developed by Chef Romy Gill, a British-Indian chef who runs a popular restaurant in Thornbury, South Gloucestershire, in the UK. In recognition of her contribution to the culinary arts, Chef Gill was awarded an MBE on the Queen’s ninetieth birthday.
So let’s get started on Chef Gill’s version of Anda Bhurji. Here are the ingredients that you will require.
Mustard Oil: 4 tablespoons
Mustard Seeds (Rai): 1 teaspoon
Cumin (Jeera) Seeds: 1 teaspoon
Onions: 4, medium-sized
Tomato: 1, medium-sized
Garlic (Lasun): 6 cloves
Curry Powder: 1 tablespoon
Coriander (Dhania) Powder: 1 teaspoon
Garam Masala: 1 teaspoon
Red Chilli Powder: Just a pinch
Salt: to taste
The quantities mentioned above are for serving four persons. Adjust the quantities proportionately to suit the number of servings you require.
Break and beat the eggs.
Coarsely chop the onions
Finely chop the tomato.
Finely chop the garlic.
Heat one tablespoon of Mustard Oil in a pan on a Low flame. Sauté the mustard seeds and the cumin seeds till they begin to splutter.
Next, add the garlic and curry powder and continue to sauté for another 30 seconds or so.
Now add the remaining Mustard Oil to the pan along with the onions, turn the flame up to Medium and deep fry for two to three minutes.
Pour the beaten eggs into the pan and stir gently to mix the contents.
Next, add the coriander powder, garam masala, red chilli powder and salt. Stir to mix well.
Add the chopped tomatoes and cook for another two minutes or so. Then turn the flame off. Transfer the contents to a serving dish.
Your Indian-style Anda Bhurji is now ready. Serve it hot with Roti or Puri. And even though scrambled eggs are usually eaten for breakfast in other parts of the world, our spicy Indian version can be had with any meal of the day. It even makes a tasty evening snack with tea or coffee.
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/