Egg Bhurji (Anda Bhurji) recipe – Mumbai street style
Egg Bhurji Pav is one of Mumbai’s popular street food. Also, can say it’s one of the fast-selling street foods. It’s one of the dishes that one must definitely try when in Mumbai and at a thela (roadside cart).
Everyone loves street food and Indian cities are famous for a variety of street food dishes. Egg bhurji pav is one of my favorite street food. This is a regional specialty from a beautiful city on India’s west coast – Mumbai (formerly called Bombay).
A stall that makes egg bhurji is not difficult to locate in Mumbai. You can easily spot an egg bhurji wala, not only through the sound of butter sizzling on a big hot tawa and the karachi (laddle) continuously scrambling eggs but also through the aroma filling the air around.
One of the benefits of eating at a street stall is, the preparation of the dish can be seen. I’m always keen to see the cooking process and replicate the same at home too.
It begins by finely chopping onions, tomatoes, and green chilies. Next, oil is added to a big concave shape tava, followed by a heap of chopped onions. They are sauteed for a few minutes before adding green chilies and tomatoes. A medley of spices are added without any specific measurement. They are cooked until the onions and tomatoes form a thick emulsion of all the flavors. Once, the onion-tomato masala is well cooked, each egg is slowly cracked in the center. The eggs are scrambled with a spatula and smashed using a potato masher. The anda bhurji is portioned into plates and garnished with cliantro.It is served with 2 toasted laadi pavs.
Out of my curiosity, I asked the person about spices added to bhurji. He was kind enough to disclose the secret masala powder which is either pav bhaji masala, kitchen king masala, or garam masala.
What is Egg Bhurji?
It’s an Indian version of scrambled eggs. Also, popularly called Anda Bhurji. It is a local name of the recipe which describes its two components – anda means egg and bhurji translate to scramble.
Everyone has memories of food items, and so do I. This was my favorite dish enjoyed with friends after a late-night movie. It satisfies the craving for something spicy, delicious, and pocket-friendly too.
Made with basic ingredients available in everyone’s kitchen and can be ready within 15-20 minutes. This is one of the dishes everybody knows to make and feels proud too.
The base of this dish is a regular masala – which is with onions, tomatoes, and green chilies. Right? But the difference in taste at home and thela/street side is the additional spices and cooking process. Which I will disclose in the recipe.
Though it is made with fewer ingredients, the dish is packed with flavors.
About Mumbai street style Anda Bhurji
Mumbai street style anda bhurji recipe is very simple. A masala is made with onions, tomatoes, green chilies, ginger-garlic paste, and spices. Then eggs are cracked and scrambled until eggs are well combined.
The ingredients used are regular stuff, right? But what makes this egg dish better is the spices added to it and the cooking method.
There are many variations depending on the street vendors and the region. While the South version has curry leaves in it, the North adds chat masala, and the West adds different spices.
The street-style egg bhurji is made slightly differently compared to homes.
Mumbai street style food items are popular for adding loads of butter. But anda bhurji does not need a copious amount of butter.
Reasons to try
Super simple recipe.
Quick to make.
Comes together in just under 20 minutes.
Beginner and bachelor friendly recipe.
Finger licking good.
Isnt just limited to breakfast.
A great side dish for lunch and dinner.
Nutritious and packed with flavors.
For fluffy scrambled eggs, crack the eggs in a bowl and whisk them rigorously. This step will incorporate air. A tablespoon of water or milk can be added before whisking.
For perfect street-style egg bhurji, cook onion and tomato till soft. The onions should retain their crunch.
I like egg bhurji moist. So, I cook till it’s nearly done. Over-cooking the eggs makes the anda bhurji dry.
Do not skip the butter. The buttery touch uplifts the taste of egg bhurji.
Personally, I enjoy a little spicy egg bhurji, so I add red chili powder and garam masala along with green chilies but you can moderately use it as per taste.
Ingredients to make anda bhurji
Egg: An high protein ingredient is a solution to make a quick meal, be it breakfast, lunch, or even dinner. Also, they are versatile and wholesome. Starting the day with eggs, keep the tummy full for hours.
Butter and Oil: You can use either one to make bhurji, but the combination adds a different taste. On high heat, butter tends to burn, as oil has a higher smoking point, which prevents the butter from burning and the butter lends flavor.
Vegetables: The only vegetables needed are onion, tomato, green chilies, ginger-garlic, and coriander leaves. At home, you can add chopped capsicum.
Spice powders: Red chili powder, turmeric powder, coriander powder, garam masala, and salt. Other options for spice powders are pav bhaji masala or kitchen king masala.
How to make Egg Bhurji
1. Crack eggs in a bowl and whisk them well. Keep aside.
2. Heat oil and butter in a heavy bottom pan or a non-stick skillet over medium flame. When it is hot, add cumin seeds and let them crackle.
3. Add chopped onions and saute well till it turns translucent.
4. Add ginger-garlic paste and green chilies. Saute until the raw aroma goes away.
5. Add in chopped tomatoes and cook until they turn soft.
6. Turn the flame to low and add salt, turmeric powder, red chili powder, garam masala, or pav bhaji masala. Mix well and cook for a minute.
7. Add the whisked eggs and gently mix. Let it sit without stirring for 30 seconds.
8. Turn the flame to medium and scramble the eggs by moving the whisked eggs across the pan and over onto themselves well to mix along with onion-tomato masala. Scrape the sides of the pan into the center and mix it well.
9. Lastly, add coriander leaves and give a mix. Transfer it onto a plate.
10. Cut open the pav. Heat a sliver of butter in the pan.
11. Place the pav and vigorously rub the pav around the pan so that any eggy flavors left behind are absorbed by the pav.
12. With the help of a flat spatula, turn the pav upside down and warm the other side too. Keep the buttered toasted pav on a serving plate and egg bhurji on the side.
How to Serve Egg Bhurji
In Mumbai, egg burji is served with 2 laadi pavs or bread slices. At home, the best way to serve piping hot egg burji is with warm buttery pavs/buns. I slit the pav in half, and lightly toast it with butter. While this is the best combo, egg bhurji tastes good with other combinations too. Since childhood, have seen this made for;
1. Breakfast with puris, rotis, or paratha.
2. Side dish with rice and dal or rasam.
3. As a filling for a sandwich between bread slices or pav.
More breakfast recipes
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Mumbai street style Egg Bhurji recipe
- 2 tbspn Oil
- 1 tbsp Butter
- 3 numbers Eggs
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 2-3 numbers Green chilies (adjust as per taste)
- 1 tsp Ginger Garlic paste (optional)
- 1/2 tsp Turmeric powder
- 1-2 tsp Red chili powder
- 1 tsp Garam masala powder
- Salt to taste
- Coriander leaves
- Crack eggs in a bowl and whisk it well. Keep aside.
- Heat oil and butter in a heavy bottom pan or a non-stick skillet over medium flame. When it is hot, add cumin seeds and let them crackle.
- Add chopped onions and saute well till it turns translucent.
- Add ginger-garlic paste and green chilies. Saute until the raw aroma goes away.
- Add in chopped tomatoes and cook until they turn soft.
- Turn the flame to low and add salt, turmeric powder, red chili powder, garam masala or pav bhaji masala. Mix well and cook for a minute.
- Add the whisked eggs and gently mix. Let it sit without stirring for 30 seconds.
- Turn the flame to medium and scramble the eggs by moving the whisked eggs across the pan and over onto themselves well to mix along with onion-tomato masala. Scrape the sides of the pan into the center and mix it well.
- Lastly, add coriander leaves and give a mix.
- Cut open the pav. Heat a sliver of butter in the pan.
- Place the pav and vigorously rub the pav around the pan so that any eggy flavors left behind are absorbed by the pav.
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