For a long time, I never really liked the taste of egg bhurji because of its eggy smell. But the way my husband makes it is so good that it’s now one of my favourites. He is a great cook and is as passionate about cooking as I am, and loves experimenting with his cooking.
Egg Bhurji (or Anda Bhurji) is the desi version of scrambled eggs. It is filled with spices that pack a lot of flavour in a simple dish.
If you are craving for the street version of Bhurji Pav made in Bombay, then this is it.
⏱️ Preparation time: 10 minutes
🥘 Cooking time: 10 minutes
⏳ Total duration: 20 minutes
Cuisine: Indian
Type of meal: Breakfast / Brunch / Lunch / Snacks / Dinner
🍽️ Serves upto 2 persons
Ingredients:
- Eggs: 6
- Onion: 1 (finely chopped)
- Tomato: 1 (medium size, finely chopped)
- Green chilli: 2 (chopped)
- Garlic: 2 – 4 (finely chopped)
- Ginger: 1 tsp (finely chopped)
- Pav bhaji masala: 1 tbsp
- Dry mango powder: 1/2 tsp
- Turmeric powder: 1 tsp
- Salt per taste
Instructions:
- In a saucepan (kadai), add 1/4 tsp oil and sauté the onion on low flame. When the onion turns pink, add the chopped ginger and garlic and sauté for 2-3 minutes.
- Next, add the pav bhaji masala, dry mango and turmeric powder, and sauté for 2 minutes.
- Add the chopped green chilli, tomatoes and salt, and cook it till the tomatoes become soft.
- In the meantime, in a bowl (either glass or steel), break the eggs, one at a time. This way you can remove shards of the shell (if any).
- Whisk the eggs well in quick circular motion before adding it in the pan. Whisking not only helps blend the egg white with the yolk well, but also helps trap air making it fluffy.
- Add the beaten eggs onto the saucepan little by little and keep mixing.
- Eggs don’t need high heat as they cook very quickly. Hence, ensure the flame is low and stop cooking when you feel the eggs have mixed well with the spices and veggies.
- Garnish with coriander leaves and serve it hot with toasted bread slices or pav.
Notes:
- Ensure you do not use a plastic bowl for beating the eggs.
- You can add 2-3 tbsp of milk / cream while whisking the eggs. This adds richness to the bhurji and will help avoid making the bhurji dry.
- Do not cook the eggs for too long as otherwise they tend to become chewy.
Bon Appetit!
