Egg Bhurji / Indian Style Scrambled Eggs /Anda Bhurji

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Egg Bhurji/ Indian Styled Scrambled Eggs /Anda Bhurji

Egg bhurji is a staple in our home. It is easy to prepare, a filling meal, and very healthy. We typically eat it with rotis for breakfast.
I grew up in Mumbai and egg bhurji (known as anda bhurji) with bun or bread was a staple street food. We would typically eat it after college or for breakfast.
After trying various recipes and spices, I have firmed up on the recipe listed below. We generally eat very spicy food at home. But in egg bhurji specifically, I personally like mild spices. Mild spices enhance the flavor of tomatoes, and eggs.
Hope you like this recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Indian
Keyword: Egg Bhurji, Eggs, Indian Breakfast
Servings: 2
Author: Shilpa

Ingredients

  • 2 tbsp oil of choice
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 cup onions finely chopped (white, yellow, or red)
  • 1/4 tsp ginger garlic paste
  • 3/4 cup tomatoes finely chopped
  • 1/4 tsp garam masala
  • 1/4 tsp red chili powder

    (ground cayenne pepper)
  • 1/4 tsp ground turmeric (haldi powder)
  • 1/2 tsp salt
  • 1/4 tsp asafoetida (heeng)
  • 1/2 serrano pepper finely chopped (green chili pepper) (optional)
  • 3 eggs cracked and whisked with a fork in a bowl
  • 1/4 cup fresh cilantro finely chopped (dhainya ke patte)

Instructions

Prep

  • Crack and whisk the eggs in a bowl with a fork in a circular motion. 
  • Wash and finely chop the onions, tomatoes, serrano pepper, and cilantro. Keep them separate on the cutting board.

Cook

  • Heat a non-stick pan on medium-heat. 
  • When the pan is slightly hot, in about 2 minutes, add oil.
  • After about 30 seconds, add cumin seeds.
  • When the cumin seeds splutter add onions.
  • Sauté the onions until they are golden. Keep stirring in order to prevent them from burning.
  • Next add ginger garlic paste and sauté for 30 seconds.
  • Then add tomatoes and keep sautéing until the oil separates out and the tomatoes are mushy. This step is key to let the raw tomato odor out. Stir every minute or so. This step will take about 3 to 4 minutes.
  • Add garam masala, red chili powder, ground turmeric, salt, asafoetida, serrano pepper, and stir constantly.
  • Then add the beaten eggs. Stir the eggs every 30 seconds in order to prevent the eggs from sticking to the pan.
  • Once the eggs are cooked, turn off the heat, add chopped cilantro and stir .

Serve

  • Serve with roti, naan (Indian flatbread), bread, or paratha.

Notes

  • You can add the chopped serrano pepper if you like spicy food.  When I make it for the kids I don’t add it.
  • I personally like the flavor of tomatoes and mild spices in the bhurji. After trying various permutations and combinations I firmed up on this recipe.
  • Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
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