Egg Bhurji Recipe (Anda Bhurji)

Whisk eggs and salt in a medium mixing bowl using a wire whisk. Set aside.

Heat oil and butter in a nonstick pan over medium-high heat.

Once the oil is hot, add onions and saute until they turn translucent, stirring frequently.

Add green chilies, ginger, and garlic, and saute until the onions are light brown in color. Stir frequently.

Now, add tomatoes and cook for an additional minute. Mash the tomatoes with the back of the ladle while cooking.

Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.

Reduce the heat to medium-low.

Add the whisked eggs to the pan.

Stir the eggs using the ladle until they get mixed with the masala and gets scrambled.

Note – If you prefer a soft bhurji, cook the eggs just until set. Remember that they will continue cooking for some time from the residual heat in the pan. If you like perfectly cooked bhurji, then cook it until the eggs are nicely cooked

Add lime juice and cilantro and mix well. Serve hot.