Indian-Style Scrambled Eggs
- Total Time: 20 mins
- Yield: 2 servings 1x
Description
These scrambled eggs, known locally as anda bhurji, are a common street food in Mumbai served on a bun with raw onion.
Ingredients
- 4 eggs
- 2 tbsp (30 ml) of milk
- 1 tbsp (15 ml) ghee or vegetable oil
- 1 small onion, chopped
- 1 inch ginger, chopped fine
- 1 clove garlic, chopped fine
- 1-2 green chillies or 1/2 jalapeño, chopped fine
- 1/2 large tomato or 1 plum tomato, chopped
- 1 small green pepper, chopped
- 2 tbsp cilantro, chopped
- salt & pepper to taste
For serving
- bun
- Dijon mustard
- ketchup
- sharp cheddar cheese or gruyere
Instructions
- Whisk eggs and milk and set aside.
- In a non stick frying pan, add ghee under medium heat. When hot, add in onions. Stir fry until translucent. Mix in ginger, garlic and chillies well. Fry for 30 seconds or until fragrant. Mix in peppers and fry for 1 minute. Toss in the tomatoes and cook for 2-3 minutes or until tomatoes are soft.
- Add in the whisked eggs and scramble with the other ingredients. Cook until your eggs are scrambled to your preference.
- Turn off the heat and mix in the cilantro.
- Add salt & pepper to your taste.
- Serve in a toasted bun with ketchup, Dijon mustard and sharp cheddar cheese.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
If You Liked This Recipe, You’ll Love These
- Kolkata-Style Spicy Chili Chicken
- Green Chile and Egg Breakfast Tacos
- Menemen: Turkish Style Scrambled Eggs
- Kerala Style Grilled Sardines
Frequently Asked Questions
What is anda bhurji and how does this recipe serve it?
Anda bhurji is a Mumbai street food of spiced scrambled eggs. This recipe serves them in a toasted bun with Dijon mustard, ketchup, and sharp cheddar or gruyere — a street-style preparation the excerpt explicitly describes as the classic way it is served in Mumbai.
Why is the cilantro added after turning off the heat?
Step 4 specifies turning off the heat before mixing in the 2 tbsp of chopped cilantro to preserve its fresh, bright flavor — heat quickly wilts and dulls the herb’s taste and color.
Can I use oil instead of ghee?
Yes — the recipe lists 1 tbsp of ghee or vegetable oil as interchangeable options, so either works for the tempering step where the onions, ginger, garlic, and chilies are sautéed. 
