Make Mumbai Street-Style Egg Bhurji (Anda Bhurji, Indian Spiced Scrambled Eggs) in under 20 minutes using my easy recipe. Serve it for breakfast or a main course with pav, bread, or buns.
Whisk eggs and salt in a medium mixing bowl using a wire whisk. Set aside.
Heat oil and butter in a nonstick pan over medium-high heat.
Once the oil is hot, add onions and saute until the onions turn translucent, stirring frequently.
Add green chilies, ginger, and garlic, and saute until the onions are light brown in color. Stir frequently.
Now, add tomatoes and cook for another minute. Mash the tomatoes with the back of the ladle while cooking.
Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.
Reduce the heat to medium-low.
Add the whisked eggs to the pan.
Stir the eggs using the ladle until they get mixed with the masala and gets scrambled.
Note – If you like soft bhurji, cook the eggs just until set. Remember that they will keep cooking for some time from the resudual heat in the pan. If you like perfectly cooked bhurji, then cook until the eggs are nicely cooked.
Add lime juice and cilantro and mix well. Serve hot.
This recipe can be easily doubled or tripled if you are making it for a crowd.You can replace butter with oil to make this dish dairy-free.You can add finely chopped bell peppers, carrots, mushrooms, green beans, etc to this anda bhurji recipe. Adjust the green chilies as per your taste.Always break the egg in a small bowl first and then add it to the bigger one. This is because if you will break all eggs in one big bowl and by any chance one of your egg turns out to be a bad one, then your entire bowl of eggs will get spoilt.Whisking the eggs separately in a bowl before adding them to the pan makes sure the eggs scramble perfectly.