Maunika Gowardhan's anda bhurji and masala beans

Maunika's anda bhurji and masala beans

Anda bhurji (Indian-style scrambled eggs)

Serves 4

Ingredients

  • 6 medium eggs

  • 2 tbsps vegetable oil

  • 1 tsp cumin seeds coarsely crushed

  • 80gms white onions finely chopped

  • 2 green chilli (depending on how spicy you like it you can add more or less)

  • ½ tsp turmeric powder

  • Pinch of chilli powder

  • 100gms tomato finely chopped

  • 2 tbsp fresh coriander roughly chopped

  • Salt and pepper to taste

  • ½ tsp lemon juice

  • Toast / Chapattis and butter to serve

Method

  1. In a bowl, beat the eggs lightly and season with salt. Add the coriander and green chillies to the eggs, mix well and set aside.

  2. Heat the oil in a non stick frying pan; add the cumin seeds then cook the onions for 4-5 minutes just so that they soften without much colour.

  3. Add the turmeric & chilli powder along with tomatoes and fry for a further for 2-3 minutes.

  4. Now add the egg mix and cook stirring for 2-3 minutes until scrambled. Season to taste and sprinkle over some lemon juice.

  5. Serve warm piling up the bhurji on toast or even rolled in chapattis.

Masala beans

Serves 4

Ingredients

  • 2 tbsp vegetable oil

  • 2 birds eye green chillies finely chopped

  • 80gms white onions finely chopped

  • 2 garlic cloves finely chopped

  • 1 tbsp tomato puree

  • Pinch Kashmiri chilli powder

  • Pinch turmeric powder

  • 1 heaped tsp coriander powder

  • 1 tsp sugar

  • 400gms tinned baked beans

  • Salt and pepper to taste

  • 1 tbsp lemon juice

  • 1 tbsp fresh coriander chopped for garnish

  • 2 slices sourdough bread

  • Butter

  • Green mint chutney or raita to serve

Method

  1. Heat the oil over a medium heat in a large frying pan. Add the green chillies along with the onions and fry for 5 minutes. As they soften stir well and add the garlic. Fry for 2 minutes.

  2. Now add the tomato puree, chilli powder, turmeric, coriander powder and sugar. Stir well for 3 minutes. Add a splash of water to loosen the mix.

  3. Add the tinned baked beans, season and add lemon juice. Lower the heat and allow to simmer for 2 minutes.

  4. Garnish with coriander and set aside. Toast the sourdough, spread some butter on both slices. Top with masala baked beans and a drizzle of mint chutney.