40. ANDA (EGG) BHURJI

INGREDIENTS                            

1. Eggs 4 beaten
2. Cooking medium (oil)  1tbs
3. Jeera (cumin seeds) 1/2 tsp
4. Salt 1/4  tsp (as per taste)
5. Red Chilly Powder ¼ tsp
6. Onions medium 2 cut into small pieces
7. Garlic cloves 4 chopped
8. Tomatoes large 2 cut into small pieces
9. Ginger 1” grated or cut into small pieces
10. Green chillies 2 chopped
11. Dhania patti (coriander leaves) 1tbs chopped
12. Milk 8 tbs and
13. Cheese 2 cubes cut into 4 pieces each or grated cheese 2 tbs

PREPARATION

1.Cut onions, garlic, ginger, green chillies and tomatoes into small pieces and keep aside in Bowl A.

2: Beat eggs well with a fork or in a blender along with salt, red chilli powder and milk and call it Bowl B.

Step 3: In Bowl C, keep chopped dhania patti and cheese cube cut into 6 to 8 small pieces or 2 tbs grated cheese.

 METHOD

Step 1: Heat oil in a fry-pan. Add jeera. Add contents of Bowl A and mix well. Cover with a lid and reduce the heat. Let it cook for 3-4 minutes till tomatoes are tender.

Step 2: Pour contents of Bowl B in the pan and mix well. Keep stirring till it starts thickening but is still soft.

Step 3:  Add contents of Bowl C also and mix gently. Turn off the heat and cover with a lid. Leave for a few minutes to allow cheese to become soft.

USEFUL TIPS

1. Goes well with parathas/ roti….or even plain simple bread or bun.
2. Don't cook on high heat after adding eggs & milk.
3. Anda Bhurji should remain soft with chunks of cheese melting in the mouth while eating.

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