Woke up this morning, and like usual, not a lot of time. But I really needed something more than just cereal, you know? Something warm. So, I thought, let’s do a quick Indian-style breakfast. My usual fix when I’m pressed for time but want something satisfying.
Getting Things Ready
First thing, I went to the fridge. Grabbed a couple of eggs, that’s a must. Then I pulled out an onion – just a small one, nothing huge. A tomato, too. And a green chili, because I like a little kick. If you don’t, just leave it out, no big deal. I also made sure my basic spices were handy: turmeric powder, a bit of red chili powder (even with the green chili, I like the color), and some salt, of course. Oh, and some oil for the pan.
The Chopping Part
Didn’t spend ages on this. Just roughly chopped the onion. I wasn’t aiming for perfection, just small enough pieces. Same with the tomato. Diced it up. The green chili, I just slit it lengthwise. Some people chop it fine, but I like to be able to pick it out if it’s too much for some bites. Then I cracked the eggs into a bowl and gave them a quick whisk with a fork. Nothing fancy, just broke the yolks and mixed them a bit.
Cooking It Up
Alright, so I put a small pan on the stove. Medium heat. Poured in a little bit of oil, maybe a teaspoon or two. Once the oil was warm, I tossed in the chopped onions. Stirred them around until they got a bit soft and see-through. Took a few minutes. You don’t want to burn them, just soften them up.
Then, in went the green chili and the chopped tomatoes. Gave that a good stir. Let the tomatoes cook down a bit, until they were mushy. That’s when the flavor really starts to come out. After a minute or two, I added the spices. A pinch of turmeric, a little red chili powder for color and a bit more heat, and salt to taste. Mixed everything well. The kitchen started smelling pretty good at this point.
Once the spices were cooked for about half a minute – you’ll know, they get fragrant – I poured in the whisked eggs. Now, the trick here is to keep stirring. Gently, though. You want those nice, soft curds. If you stir too fast or too hard, it gets weird. I just kept moving the eggs around in the pan, scraping the bottom, until they were cooked but still a bit moist. I don’t like my scrambled eggs dry.
Done and Dusted
And that was pretty much it. Scooped the spicy scrambled eggs, or Anda Bhurji as we call it, onto a plate. I had some leftover toast from yesterday, so I just ate it with that. You could have it with roti or pav too, if you have some. Took me, what, maybe 10-15 minutes from start to finish? Super quick.
It’s a lifesaver on busy mornings. Fills you up, tastes good, and doesn’t require a ton of effort or ingredients. Definitely one of my go-to quick meals. Gets the job done.