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Anda Bhurji (Spicy Indian Scrambled Eggs) Recipe

Denise D'silva Sankhé

Tomatoes, onion, and fragrant spices transform plain scrambled eggs into a wonderfully flavorful meal, in a matter of minutes.

Published: Last Updated:
Anda Bhurji (Spicy Indian Scrambled Eggs) Recipe

Anda Bhurji can be found at highway rest stops and street food stalls across India, served in to-go containers alongside slices of white bread. Heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes.

Read more: Beyond Curry: Anda Bhurji (Spicy Scrambled Eggs)

  • Yield:serves 2
  • Active time: Prep time 5 minutes; cooking time 10 minutes
  • Total time:15 minutes
  • Rated: 4.5

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped finely
  • 2 medium tomatoes chopped finely
  • 3 green chilli peppers slit lengthwise
  • 2 teaspoons ginger-garlic paste (see note)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 4 large eggs, whisked lightly
  • Salt
  • 2 teaspoons unsalted butter, divided
  • 1/4 cup chopped cilantro leaves, divided

Directions

  1. 1.

    In a 10-inch nonstick skillet, heat oil over medium-high heat, until shimmering. Add onions and stir until softened, about 1 minute. Add tomatoes, mix well, and cook until most of the excess moisture has evaporates, about 1 minute.

  2. 2.

    Add green chillies and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chili powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.

  3. 3.

    Turn the heat to low. Add eggs and salt, and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high, and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining coriander and a teaspoon of butter. Serve with lightly toasted bread.

10-Inch Nonstick Skillet

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This Recipe Appears In
Beyond Curry: Anda Bhurji (Spicy Scrambled Eggs)

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Denise D'silva Sankhé Contributor

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age. Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite. She is fueled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare. She shares her favourite recipes and love for all things deliciously Indian in her column Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you won’t find in a restaurant. Most of the recipes have stories around them—like all good food does.

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