Egg burji. Egg bhurji recipe - Indian style spiced scrambled eggs popularly known as Anda bhurji. Anda is a Hindi word that translates to eggs and bhurji refers to scramble. Made with basic ingredients, this beginners' recipe is sure to impress you with tons of flavor & deliciousness.
Anda Bhurji Recipe: Eggs are just the perfect ingredient to make a quick meal, a breakfast, lunch, brunch or even an exquisite dinner party dish.
Eggs are versatile to make just about anything.
This recipe of egg bhurji is a personal favourite among all the eggetarians since these scrambled eggs are easy and quick to make.
You can cook Egg burji using 10 ingredients and 2 steps. Here is how you cook it.
Ingredients of Egg burji
- You need 3 of Eggs.
- You need 1 of onion finely chopped.
- It's 1 of tomato finely chopped.
- You need 2 of green chillies slit.
- Prepare 1 tsp of coriander leaves chopped.
- You need 1 tsp of chilli powder.
- Prepare Pinch of turmeric powder.
- You need 1/2 of chicken masala powder.
- Prepare of Salt.
- Prepare 1 tbsp of oil.
Egg bhurji is basically just Indian scrambled eggs. Think: scrambled eggs with caramelized onions, sweet red bell pepper, spicy green serrano pepper and a few spices. This humble egg dish is one that's eaten in many Indian homes. It's quick and easy and so, so tasty.
Egg burji step by step
- Heat oil in a wok,add onions chopped and saute till it turns pinkish colour then add tomatoes chopped and green chillies and saute for a minute,then add all the powder masalas including salt and saute till raw smell disappears..
- Then break the eggs and add coriander leaves and stir nicely till it's scrambled well..
Egg Bhurji is the spiced Indian version of scrambled eggs. It is also called Anda Bhurji. It is a quick and easy recipe that can be served with dinner rolls or pav also called Bhurji Pav. Egg Bhurji is a popular breakfast option in India, especially in Mumbai, the place where I grew up. Egg bhurji is a dish originating from the Indian subcontinent, a variant of scrambled eggs that is sometimes compared with the Parsi dish akuri.
