Culinary Chronicles
By Yasmin Rahul Bakshi
“Anda bhurji with parantha” has been a favourite food combination in the Indian Army for ages. Integral in both homes and Officers’ Mess (Maintenance of Equal Social Status), a place for the officers and their families to dine.
Reaching the dining room late after hours of tedious tasks, for breakfast or while gate crashing at an officer’s home at an odd hour – it is always “anda bhurji” to content the appetite and of course a face saver for the Lady Wife.
With numerous affixed fads, some want this with onions, tomatoes and green chilies while few desire without tomatoes and the rest look for only salted scrambled eggs, the Indian way. To each his own!
Tiger, as a Captain, often derived mischievous glee after looting the trays with triangular “paranthas” and a bowl of “anda bhuji” that would be on the way for his boss’s dinner from the kitchen.
This was in Pattan (J&K) – a hazardous field town where we all resided as close-knit family and dined in the Mess in a well-fortified cantonment amidst the apple orchards in the Pir Panjal Range.
After work in the dusky hours, many times he would come home with booty and say in an impish manner, “This was prepared for the Commander, and I confiscated it enroute.” He would derive a kick out of his actions.
The boss, a gentleman with a magnanimous heart, only smiled after acknowledging Tiger’s mischief.
May be due to the abundant supply of eggs in the organisation, “anda bhurji” became a favourite of most Army people. Hardcore fields where procurement of fresh rations is an arduous endeavour, egg powder takes over to content the eggy cravings. Besides, rustling it up is smooth and quick.
The best chefs cannot cook this as the cooks of the Indian Army prepare it.
Ingredients –
- Eggs – 4
- Onion – 1 medium
- Tomato – 1 medium
- Green chilies – 2
- Ginger – 1/2 inch
- Coriander leaves – small bunch
- Milk – 2 tsp
- Cheddar cheese – 2 Tbsp grated
- Salt – to taste
- Butter – 1 Tbsp
Steps –
- Finely chop the onion, tomato, green chili, coriander leaves and ginger. Keep aside.
- In a pan lightly heat the butter and add all the chopped vegetables. Toss for one minute.
- Add salt. Keep on the lighter side as butter and cheese have some amount of salt.
- Break the eggs into the tossed masala and mix.
- Add in the milk and cook for a minute stirring regularly.
- Add the grated cheese, sauté for half a minute.
- Serve hot with roti, parantha or a bread slice.
(Yasmin Rahul Bakshi is a food historian and an accomplished consultant Chef. A widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories.)
