By • November 06, 2018
Celebrated by millions of people all over the world every autumn, Diwali is the Hindu festival of lights and symbolizes the victory of light over darkness. The festival spans over five days, coinciding with the Hindu lunar calendar and generally falls between the end of October to early November.
The third day is the darkest night and the most important. It’s believed that the goddess Lakshmi enters the home and blesses it with wealth and good fortune. On this day, people light candles and fill the streets with sparklers and fairy lights. After worship, families come together to exchange gifts.
What better way to end a dark night then with a fabulous breakfast?
Anda Bhurji is just that. It’s similar to scrambled eggs, but so much more! Traditionally, Anda Bhurji can be found at street food stalls across India. Perfect for one serving, it’s served in to-go containers with slices of white bread. But it’s also a great family style dish for a group breakfast or brunch. Whipping up a big batch takes a matter of minutes and is a showstopper with flavor from green chili peppers, fresh tomatoes, and a solid combination of spices including turmeric (an anti-inflammatory!), bhaja masala, and bright red chili powder.
This recipe for Anda Bhurji was contributed by our own Colavita employee Bal Menon. Bal is one of Colavita’s Credit Managers and suggested this recipe as an addition to our ever-growing employee and multi-cultural recipe library.
We have to say, Bal is on-trend with this dish. Not only does it check off popular instagrammable hashtags (#putaneggonit), but the Southeast Asian flavors, colors and traditions are in demand when it comes to food.
When making and prepping this dish, keep a few things in mind:
First, make sure you get the right chilis, they look like this:
They are much thinner than a Jalapeno pepper, and they pack less punch, too. If you can only find Jalapenos, remove the stems and seeds from the pepper so you are not overwhelmed by their heat.
Bhaja Masala can be hard to find if you don’t go to an Indian market (do visit one if there’s one nearby!). You can substitute for garam masala which is easily purchased at many markets.
Maintaining a low heat while you cook the eggs is essential. You really want them to cook slowly. And keep stirring and stirring the whole time for the proper consistency. The eggs will cook slowly, and the texture should be grainy – not like traditional scrambled eggs.
For garnish, don’t forget extra cilantro. But if you happen to hate it, as some people do, a little flat leaf parsley is a nice touch.
For bread, this dish is served with white bread. You can find the proper rolls at an Indian market, but a Brioche roll is a perfect substitute.
I’ve made this dish a few times since I learned how to do it, each time it’s a little different (more spice here… less pepper there…). If you make it, please share your version on social media and tag #colavitaoliveoil. We like to give shout outs to those of you using our products in your home cooking.
- The proper green chilis are thinner than Jalapeno pepper. If you can only find Jalapenos, remove the stems and seeds from them so you are not overwhelmed by their heat.
- Bhaja Masala can be substituted with garam masala which is easily purchased at many markets.
- Maintaining a low heat while you cook the eggs is essential. Keep stirring the egg mixture the whole time for the proper consistency.
- If you’re a cilantro hater, flat leaf parsley is a good substitute
- Serve alongside brioche rolls instead of white bread.
Prep Time: 15 Minutes
Cook Time: 10 minutes
- 2 tablespoons Colavita Extra Virgin Olive Oil
- 1 medium red onion, diced
- 2 medium tomatoes, diced
- 3 green chili peppers, chopped
- 1 tablespoon ginger-garlic paste – see below
- 1/2 teaspoon red chili powder – or to taste
- ¾ tsp pav bhaji masala or garam masala
- 1/2 teaspoon turmeric powder
- 5 large eggs, whisked
- Drizzle of Colavita Extra Virgin Olive Oil
- 1/4 cup chopped cilantro leaves, divided
For the Ginger Garlic Paste:
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tbsp Colavita Olive Oil
- First, make the ginger garlic paste. Combine the ginger and garlic food processor. Pulse to blend, adding small amounts of Colavita olive oil to facilitate the blending, until it makes a smooth paste.
- In a 10-inch nonstick skillet, heat oil over medium heat, until shimmering. Add onions and stir until softened, about 3 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 2 minutes.
- Add green chilies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and masala and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
- Turn the heat to low. Add eggs and season them with salt
- Stir the eggs continuously until they begin to form soft curds, about 2 minutes.
- Increase the heat to medium-high, continuously stirring the mixture so that the eggs are moving constantly. The consistency should by soft and crumbly with no large chunks of cooked egg.
- Remove from heat, and serve immediately, garnishing with a drizzle of Colavita olive oil and some extra cilantro.
- Serve with white bread.