Anda Bhurji: Indian-Style Scrambled Eggs
- Total Time: 20 mins
- Yield: 2 servings
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
Anda bhurji is Mumbai's version of scrambled eggs, and once you have had them this way, plain ones feel a bit… plain. The trick is that the eggs are the last thing into the pan rather than the first. I know, sounds counterintuitive, but keep reading, it will all make sense.
Start with ghee in a nonstick pan. Fry a chopped onion until it turns translucent, then stir in fine chopped ginger, garlic and a green chili and give it thirty seconds, until you can smell it. Isn't it a wonderful fragrance?! Chopped green pepper next, just a minute. Then tomato for two or three minutes, until it goes soft and starts to break down. Only then pour in the whisked eggs and scramble everything together.
Turn the heat off before adding the cilantro. Stirred into the hot pan off the flame, it stays green and fresh.
In Mumbai this is street food, cooked on a flat griddle and handed over in a soft bun with raw onion on the side. This version is kind of a sandwich: a toasted bun, Dijon, ketchup, and sharp cheddar or gruyere melting into the eggs. Purists will have opinions, I know, but I don't care. Eat it anyway, because it is absolutely delicious and takes about twelve minutes.
If you want to make it hot, add sliced green chili, or red if you feel adventurous. Brunch is served.
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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 serves them in a toasted bun with Dijon mustard, ketchup, and sharp cheddar or gruyere — the classic street-style preparation as it is served in Mumbai.
Why is the cilantro added after turning off the heat?
The heat is turned off 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 — 1 tbsp of ghee or vegetable oil are interchangeable options, so either works for the tempering step where you sauté the onions, ginger, garlic, and chilies.
