Spicy Masala Egg Scramble.

Spicy Masala Egg Scramble / Anda Bhurji made with Pav Bhaji Masala ...... A personal favourite of all Eggetarians ….. A dish that is very easy and quick to make ....….. Can be relished with bread / pav / chapati / poori or even Dosa ……. Simply Yumz

Spicy Masala Egg Scramble / Scrambled Eggs / Anda Bhurji is a favourite with my family and I prepare this at least once in a month for lunch. Yeah … you read it right I prepare it for lunch unlike many who relish it for breakfast. I find boiled or omelette good as breakfast dish but Spicy Masala Egg Scramble I find becomes I little bit heavy for breakfast. I prepare this for lunch either with Pav (Bombay Ladi Pav / brad) / Sliced bread or roti. It tastes yummy even with panpolo or masala dosa. I have already posted this dish several times before with many variations. This is on the same line with the exception of spice as I have used pav bhaji powder here. I have also added in more of tomatoes and some cashews too. On the whole an yummy dish, I simply love this dish and yes I must say here that it’s tummy filler too. 

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 over cook the eggs. They should soft and crumbled. Remove on a plate and keep aside ready. 

Heat ½ cup of oil / ghee, when hot, add ¼ cup of halved cashew nuts and fry till light brown in colour. When done remove and add it on to the scrambled eggs kept in the plate and keep them aside to be added on later. Now in the same kadai continue to prepare the dish, add in 12-15 finely chopped garlic and fry till light brown in colour. Now add in 3 large sized onion cut into small sized cubes along with 2-3 finely chopped green chillies, continue to fry till the onions are translucent. Now add in 8-10 curry leaves and ½ inch piece of grated ginger and fry for another minute or so. 

Now lower the heat and add ½ tsp haldi powder, 2 tsp of pav bhaji masala powder (I used readymade powder available in the market), 1-2 tsp of kashmiri red chilly 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 and 3-4 large tomatoes also cut into small cubes similar to the cut onions and mix well. Cover and let cook the tomatoes 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 scrambled eggs, fried cashewnuts and mix well. Cover and let cook till it combines together for about 5 minutes. Garnish with finely chopped ½ cup of coriander leaves. 

Spicy Masala Egg Scramble is ready. Serve the Scrambled Egg Masala with Bombay Pav or Bread or roti. You can serve this with panpolo too it tastes very good. Enjoy this dish with family and friends. The spice level mentioned here is medium you may increase the green chilli and chilly powder a little bit if desired to have it spicier. It’s upto individual liking. 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 add it after the onions and continue. So also are the eggs. You can increase the eggs added into the dish to say about 4-6. It is just I do not add in more eggs. I have posted before the same you may check in the blog refering to the label section.