Make Indian-Style Scrambled Eggs: Anda Bhujia Recipe

Anda Bhurji
Praveen / Flickr / CC By 2.0
Ratings (9)
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: Serves three people
Nutritional Guidelines (per serving)
258 Calories
12g Fat
21g Carbs
18g Protein
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Nutrition Facts
Servings: Serves three people
Amount per serving
Calories 258
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 18%
Cholesterol 417mg 139%
Sodium 893mg 39%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 16%
Protein 18g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Scrambled eggs, Indian style! It's a great anytime meal that incorporates eggs and traditional Indian spices. This recipe for anda bhujia (or anda bhurji) allows two eggs per person (a hearty breakfast or brunch), so it serves three people.

More Indian Egg Recipes

There is a wide range of Indian recipes that incorporate eggs. Not all are traditional breakfast dishes, but there are a wealth of combinations to try. Here are a few more Indian cooking dishes other than this bhujia recipe that you can try:

  • Kerala Egg Roast: This is an egg roast and is a good breakfast companion. 
  • Masala Omelette: This omelet has eggs along with garam masala powder for a distinctive flavor.
  • Egg Slice Masala: The unique tang of this gravy gives the egg a different flair, and it's a different take on egg curry.
  • Kerala Egg Roast: If you are an egg lover, this may very well be your favorite Indian egg meal. It's an egg curry that has a Southern Indian twist as the fried eggs simmer in a tomato and onion puree, then they are marinated in masalas and cooked in gravy. It is a rich, delectable dish.
  • Kodi Guddu Gasagasala Kura: This is a fried egg dish that is mixed with poppy seed paste along with hot spices and crunchy eggs. It goes well with appams or rotis.
  • Egg Keema: A different take on a popular Persian dish known as qeema. The eggs are crushed with hard-boiled eggs and cooked in a gravy; this is commonly served with steamed rice.
  • Egg Slice Masala: Ideal with rice, egg masala also goes well with rotis.
  • Nargisi Kofta: Looking for something quick to make with all the authentic flavors of much-loved Indian food? It's a hard-boiled egg that has the shell of keema topped with a zesty gravy.

    Ingredients

    • 6 eggs
    • 2 tablespoons vegetable/canola/sunflower cooking oil
    • 1 large onion chopped fine
    • 2 tomatoes chopped fine
    • 1/4 teaspoon grated ginger
    • 1/4 teaspoon grated garlic
    • 2 green chilies chopped fine
    • Salt to taste (Use 1/2 tsp. to 3/4 tsp.)
    • A pinch of turmeric powder
    • 2 tablespoons chopped fresh green coriander

    Steps to Make It

    1. Whisk the eggs in a large mixing bowl till frothy.

    2. Set a deep pan on medium heat. When hot, add the cooking oil and heat the pan.

    3. Now add the chopped onions and fry them until they are soft. Stir often. Get them almost translucent.

    4. Add the chopped tomatoes, ginger, garlic, green chilies, salt, and turmeric powder. Then fry everything until the tomatoes are soft.

    5. Add the whisked eggs and stir to blend all ingredients well.

    6. Cook till the eggs are starting to look firm and come together, as typical scrambled eggs would.

    7. Turn off the heat. Next, add the chopped, fresh coriander and keep stirring. The eggs will come together and firm up even more from the residual heat. There will be no extra liquid at this stage.

    8. Serve piping hot with freshly prepared ​parathas!