Anda Bhurji with Gluten-Free Toast

Ingredients

• 9 pieceEggs
• 6 sliceGluten-free bread
• 1 mediumOnion
• 2 mediumTomato
• 1 mediumGreen capsicum
• 0.5 cupFrozen peas
• 2 pieceGreen chilli
• 1 tspFresh ginger
• 3 cloveGarlic
• 3 tbspFresh coriander
• 2 tbspCooking oil
• 1 tbspButter (for toast)
• 0.5 tspCumin seeds
• 0.25 tspTurmeric powder
• 0.5 tspRed chilli powder
• 0.5 tspGaram masala
• 1 tspSalt

Method

1. 1

   Finely chop the onion, tomatoes, capsicum, green chillies, and mince the garlic and ginger. Crack all 9 eggs into a bowl, add a pinch of salt, and beat lightly with a fork.

2. 2

   Start toasting the gluten-free bread slices in a toaster or on a dry pan. Butter them once done and set aside.

3. 3

   Heat oil in a wide pan or kadai over medium-high heat. Add cumin seeds and let them splutter for about 20 seconds.

4. 4

   Add garlic, ginger, and green chillies and sauté for 30 seconds until fragrant. Add the onion and cook for 2 minutes, stirring frequently, until softened.

5. 5

   Add capsicum and frozen peas, stir and cook for 1 minute. Add tomatoes, turmeric, red chilli powder, and salt, and cook for 1–2 minutes until the tomatoes soften slightly.

6. 6

   Pour in the beaten eggs and stir continuously with a spatula over medium heat, folding the mixture as it sets — do not let it sit still. Cook for 1–2 minutes until eggs are just cooked through but still moist.

7. 7

   Sprinkle garam masala and fresh coriander over the bhurji, give a final stir, and serve immediately alongside the buttered gluten-free toast.