Anda Bhurji with Mixed Vegetable Sabzi
A flavorful and nutritious Indian scramble with vibrant vegetables.
⏱️ 40 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 30g carbs🥑 14g fat🌾 7g fibreper serving
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servings
Ingredients
- 🥚4 large eggs
- 🥕200 g mixed vegetables (carrots, peas, beans, bell peppers)
- 🧅1 medium onion, finely chopped
- 🍅1 medium tomato, finely chopped
- 🧄1 tbsp ginger-garlic paste
- 🌻2 tbsp cooking oil
- 🌿½ tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🍃1 tsp coriander powder
- 🌶️½ tsp red chili powder
- 🌶️½ tsp garam masala
- 💧½ cup water
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- For extra flavor, add a splash of lemon juice before serving.
- Don't overcook the eggs; they should remain soft and fluffy.
- Feel free to experiment with other vegetables like mushrooms or spinach.
- Adjust chili powder to your spice preference.
Method
- 1Whisk the eggs in a bowl with a pinch of salt and set aside.
- 2Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until translucent. Stir in ginger-garlic paste and cook for another minute until fragrant.
- 4Add chopped tomatoes and cook until they soften and the oil starts to separate. Mix in turmeric, coriander, and red chili powders.
- 5Add the mixed vegetables and water. Cover and cook until the vegetables are tender-crisp.
- 6Pour in the whisked eggs and continuously stir until they are scrambled and cooked through, avoiding overcooking.
- 7Stir in garam masala and adjust salt to taste. Garnish with fresh cilantro.
- 8Serve hot with roti, paratha, or toast.