Ande di Bhurji


Eggs are the quintessential go to when thinking about breakfast. Fried, baked, poached, scrambled, brambled,….hambled? Make life easier and do an ande di bhurji.

Not being an egg fanatic I quickly find myself getting bored of the generic over easy egg. So, eggs with a kick are always welcomed. Ande di bhurji is perfect for such a want! Despite it being a simple egg scramble it packs in a lot of flavor, freshness, and protein. Not to mention breaks up the routine – top it with some Maggi chili sauce and you’re in heaven.

The western world is unique in that there are such a large number of dishes associated to breakfast and no other meal. Meaning, you don’t traditionally think of eggs benedict when planning out a dinner menu. So, when thinking of breakfast dishes in Indian cuisine, there really aren’t many. There are a few dishes that are breakfast only, such as scrambled eggs, but most dishes are a bit interchangeable between breakfast and lunch. That said, just about anywhere in North India, restaurant or road side stand you’ll see a desi omelette or a desi scramble being sold.

Incredibly fast to make and so tasty. I like to wrap the ande di bhurji in a fresh parantha or even serve it with a side of French toast. Luckily, at the end of the day this is a recipe for scrambled eggs. There isn’t anything terribly complicated or to be cautious of. It’s just a delicious way to add some earthy and fresh flavors to your scramble. So eat, drink, and make merry.

Love brekki as much as we do? Try these:

Ande di Bhurji

Course: BreakfastDifficulty: Easy


Prep time


Cooking time


Total time


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  • 4 large eggs

  • Salt, to taste

  • Pepper, to taste

  • 1/2 tsp Kashmiri chili, powdered

  • 2 tbsp cilantro, chopped finely

  • Butter to grease pan

  • 1/4 cup onion, chopped finely

  • 1 chili pepper, chopped finely

  • 1 tsp ginger, minced

  • 1/4 cup tomatoes, chopped finely

Equipment/Specialty Items


  • Whisk eggs until fluffy.
  • Mix in salt, pepper, chili powder, and cilantro. Set aside.
  • In a skillet, melt butter.
  • Add in onions and saute till light brown, approximately 2-3 minutes
  • Add in chili and ginger and saute for 1 minute.
  • Add in tomatoes and saute for 2 minutes.
  • Add egg mixture into pan.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Cook the eggs to desired consistency. Serve immediately.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 165kcal
  • Carbohydrates: 3.4g
  • Protein: 13.4g
  • Fat: 11.1g
  • Saturated Fat: 3.7g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 375mg
  • Sodium: 741mg
  • Potassium: 309mg
  • Fiber: 1.2g
  • Sugar: 1.6g
  • Calcium: 76mg
  • Iron: 3mg

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