Anda (Egg) Burji

Eggs - 3 Nos

Oil - 2Tsp
Mustard - 1/4tsp
Cloves - 5 Nos
Cumin seeds - 1/4tsp
Curry leaves - 1 stem
Onion - 1 medium
Green chilly - 2 Nos
Ginger - just little
Garlic - 1 piece
Coriander powder - 1/2tsp
Turmeric powder - 1/4tsp
Garam masala - 1/4tsp
Tomato - 1 medium
Coriander leaves - few stems

This is one of my fastest bachelor dish! When I was in Mumbai, Anda Burji with Porota served most of my supper for 2 months from a nearby Thattukada. That guy make it in 5 minutes in a frying pan, but my version got a little variation. Ready? Heat oil in a kadai and sputter mustard. Fry cloves, cumin seeds and curry leaves. Add chopped onions, ginger, garlic and green chillies and saute them until you get the flavour. Add coriander powder, turmeric powder and garam masala with salt and mix well, followed by chopped tomato. Mix again and close the lid for 2 minutes. Add 100ml of hot water, mix again and close the lid for another 2 minutes. When the stuff gets thick, add eggs on top of it and close the lid for 1 minute on medium heat. Stir slightly and cover it for another minute adding the coriander leaves. When the egg gets scrambled, Scramble the egg well with open lid until there is no trace of water. Yea, your Anda Burji is ready. Serve it hot with Chappathi or porota!