This dish is so simple to make, yet it’s rich with flavor. If you’re starting with raw potatoes this will add a couple minutes time to a traditional veggie scramble. But, you could easily make use of leftover boiled red potatoes or a leftover baked potato. Or, omit the potato entirely. It’s my non-traditional addition to this dish. But, I do think the potatoes are a nice way to add a few carbs without making toast or adding naan.
Anda Bhurji
serves 2
3 small red potatoes (my addition), well-washed and diced
1 onion, diced or sliced
2 teaspoons ghee
2 cloves garlic, minced
1 red jalapeño, minced (or 1/4 tsp red pepper flakes)
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon fine sea salt
5 eggs, scrambled with a splash of water
1 -2 Tablespoons cilantro, minced
Additions:
1/2 red bell pepper, diced
1 roma tomato, diced
cilantro leaves, to garnish
Melt ghee in a large frying pan. Add diced potatoes and onion. Sauté until edges are golden brown. Add garlic, jalapeño, pepper, garam masala, turmeric, and fine sea salt. Sauté for another minute. Add beaten eggs and scramble. Cook eggs to a fluffy, creamy state of doneness.
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