Egg Bhurji | Anda Bhurji
Egg Bhurji is scrambled eggs cooked along with onion, tomato, capsicum and spices. Egg Bhurji is very easy to make with simple ingredients and takes just 20 mins. Egg Bhurji is packed with flavours and best to pair up with rice, roti or bread. Egg Bhurji Recipe is explained here with step by step pictures and video.
Servings2
Ingredients
- 3 nos eggs
- 1 tablespoon oil
- 1 tablespoon butter
- ¼ teaspoon cumin seeds
- 1 no green chilli finely chopped
- 1 teaspoon garlic finely chopped
- ½ teaspoon ginger finely chopped
- 1 small sized onion finely chopped
- 1 small sized tomato finely chopped
- 2 tablespoon capsicum finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri chilli powder
- ½ teaspoon garam masala powder
- 1 tablespoon coriander leaves
- 1 teaspoon lemon juice
- salt to taste
Instructions
- Crack open 3 eggs in a bowl.
- Add little salt and beat it well using a fork, Set aside.
- Heat 1 tablespoon oil, 1 tablespoon butter.
- Let it melt - Now add ¼ teaspoon cumin seeds let it crackle then add 1 teaspoon garlic, ½ teaspoon ginger, 1 green chilli all finely chopped.
- Give a quick saute.
- Add 1 small sized onion finely chopped along with required salt.Keep a note that we have added salt in eggs also.
- Saute until onions turn golden.
- Add 1 small tomato,2 tablespoon capsicum finely chopped.
- Saute for 2-3 mins or until raw smell of tomatoes leave.
- Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
- Saute for a minute do not burn the masalas, push the mixture to the side of the pan.
- Add egg mixture.
- Scramble it well - soft or hard scramble it is purely your choice.
- Keep scrambling.
- I made it inbetween soft and hard scramble. When the eggs become firm mix it with the masala.
- Now finally add 1 tablespoon coriander leaves, 1 teaspoon lemon juice and switch off.
- Give a quick mix and remove from flame and transfer to a serving bowl to avoid further cooking. Egg Bhurji is ready.
Video
Notes
- Always crack open the eggs in a separate bowl. If you break all eggs directly in the pan and incase if one of your egg turns out to be spoilt the whole dish itself will be spoilt.
- Make sure to use a heavy bottomed pan or kadai as egg sticks while scrambling. The base of the pan should be thick - I used my cast iron skillet.
- The recipe can be doubled, tripled as per your preference.
- While scrambling if you like soft scramble then you can stop when its slightly goey and proceed with the steps. If you like it more hard and toasty then scramble and cook for 2 more mins. I made it in between as thats how we like it.
- You can even add a pinch of pav bhaji or chana masala powder.
- Adjust spice powders according to your taste.
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