"Masala Egg Scramble (Anda Bhurji) with Veggies served with Pineapple Raita and Roti (Chapati)" ... love this simple healthy lunch loaded with proteins and health benefits ... Yummilicious ......
** I have already posted Spicy Masala Egg Scramble / Scrambled Eggs / Anda Bhurji recipe before which is a favorite with my family and as I mentioned I prepare this at least once in a month for lunch. Why lunch ? well, as I have already said before I find this one too heavy early in the morning at 7 O’clock which is our bf time, also it is so filling that you can easily enjoy it as your lunch if you add on some accompaniments. Today I prepared the same with addition of veggies to make it more healthier and served it with roti/chapati along with Pineapple Raita, a salad sort of dish with addition of curds which is another favorite in my home.
** Many a times there are little bit of left over veggies that cannot be prepared as an individual dish as the quantity is not sufficient enough, during such times most of us prepare a mixed sort of bhaji / kurma so that the veggies do not run wasted. I love adding on some scrambled eggs towards the end and the dish tastes that much tastier. As it’s the season of veggies, I prepared the dish using some carrots, green peas, tomatoes etc. In all a delicious dish that tastes great when served with roti/ paratha/bread or even our own panpolo. I have often tried this dish with panpolo and it tastes simply great. The next time I will surely add in a picture of the same whenever I do, as this time I had prepared phulkas / roti.
** Here is the recipe to preparation of "Masala Egg Scramble (Anda Bhurji) with Veggies” … My Style …
** Peel off the skin of carrot and cut them into small sized cubes. Shell the peas and also collect them together and add it to the carrots. Rinse under running water and keep them ready aside. We need to cook them just till 90% done. You can either use microwave method for cooking or cook them with little bit of water in a kadai. Whichever method you use cook them and keep them ready. I used microwave method and cooked them in a glassware bowl for 3 minutes. I have used about one cup of peas and ¾ cub of carrot cubes.
** Peel off the outer skin and chop one large sized onion into small sized pieces. Also wash, dry and chop two sprigs of spring onions and keep them separately along with these onions. Cut 2 large sized tomatoes too into small pieces and keep them ready aside. If you have coriander leaves do finely chop them also and keep them ready, I did not have any so I have not used it.
** To Scramble Eggs : Heat 2-3 tsp of oil / ghee in a heavy bottomed kadai / pan. When hot lower the heat, break 2-3 eggs gently into the pan. See to it that the shell pieces do not fall in. Add a pinch of salt, mix well and keep stirring on medium heat, till the eggs get scrambled and cooked. Do not overcook the eggs. They should remain soft and crumbled. Remove on a plate and keep aside ready.
** Heat 2-3 tsp of oil / ghee, when hot add in 12-15 finely chopped garlic and fry till light brown in color. Now add in chopped onion chopped along with 2-3 finely chopped green chillies, and ½ tsp of grated ginger, fry till the onions are translucent. Now add in a few curry leaves and the chopped spring onions and continue to fry till the spring onions are done. It will take about 2-3 minutes.
** Now lower the heat and add ¼ tsp haldi powder, 3-4 tsp of kashmiri red chilly powder (+/- as per individual choice), 1 tblsp of coriander powder, 1 tsp of cumin powder, ½ tsp of garam masala powder, ½ tsp fennel powder and fry well for a minute or two. If you find it too dry sprinkle some water and continue to fry. Now add in salt to taste, chopped tomatoes and mix well. Cover and let cook the tomatoes on low heat till a bit soft.
** Once the tomatoes are 50% cooked mash them a little bit with the back of spatula for the tomato juices to be released a little bit. Continue to cook covered till the tomatoes are almost 80% cooked. Now add in the cooked peas and carrots along with the scrambled eggs and mix well. Cover and let cook till it combines together for about 4-5 minutes. Garnish with finely chopped coriander leaves, I have not as I did not have any.
** "Masala Egg Scramble (Anda Bhurji) with Veggies” is done and ready to be served. Always served this dish hot immediately as it tastes best when done so with bread/paratha/roti/ chapati etc. You can also serve them with Bombay Pav or Bread or panpolo too, it tastes very good. Enjoy this dish with family and friends. I served this for lunch along with some roti (chapati) and pineapple raita and it was really a tummy full meal.
** The spice level mentioned here is individual choice and you may increase / decrease the amount of green chilli and chilly powder as per your choice. However, considering there are kid’s around, the spice level should be kept to minimum as too much of spice is not good for both young and old alike.
** You can add in some capsicums too if desired. Just cut them into small pieces and add them once the onions are fried to translucent and continue cooking or you can separately microwave them and add them later with carrots and peas too, tastes great. Again, you can add any veggies of your choice if any.
** Coming to eggs, I have kept them minimum as I too much of eggs are not good to be consumed in one go. You can increase the number of eggs added into the dish to say about 4-6 if you have younger children or more people for lunch. But here since we have added on plenty of veggies the number of eggs have been proportionately cut down. The choice again is left to individual.
** I am sharing below the link to the recipe of "Spicy Masala Egg" which I had posted earlier, which is similar to this one but without veggies, you can check out the same for reference …
** For the “Pineapple Raita” Recipe, Please check the link given below …
** For the “Roti/Chapati” Recipe, Please check the link given below …
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