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A hand holding a piece of bread topped with a spiced Indian scrambled eggs mixture containing cilantro, with more of the mixture and bread in the background.
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5 from 1 vote

20-Minute Andhra Style Egg Bhurji (South Indian Scrambled Eggs)

20-Minute Andhra Style Egg Bhurji is an easy, flavorful South Indian scrambled egg recipe perfect for busy weeknights.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Andhra Cuisine, Indian, South Indian
Diet: Vegetarian
Servings: 4 servings
Author: Nisha Kapur

Ingredients

  • 2 tbsp oil
  • 1/2 tsp mustard seeds rye
  • 1 tsp black gram urad dal
  • 1 tsp bengal gram chana dal
  • 1 tsp cumin seeds jeera
  • 10 curry leaves curry pata
  • 3 green chilies chopped
  • 3 cloves garlic chopped
  • 3/4 cup red onion chopped
  • 1/2 cup tomato chopped
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 1/2 tsp Kashmiri red chili powder
  • salt to taste
  • 1/2 tbsp soy sauce tamari for gluten-free
  • 6 eggs whisked
  • 1/4 cup cilantro chopped
  • 1/2 tsp garam masala

Instructions

  • Sauté Whole Spices. Heat oil in a nonstick pan over medium heat. Add mustard seeds and let them splutter. Add chana dal and urad dal - sauté until lightly golden. Stir in cumin seeds and curry leaves (cover if needed). Add green chilies and garlic and sauté until fragrant.
  • Prepare Masala & Add Eggs. Add onions and a pinch of salt; cook until translucent. Stir in tomatoes, turmeric, coriander powder, and red chili powder and cook until softened and thickened. Mix in soy sauce (if using), reduce heat, and pour in the eggs.
  • Scramble & Garnish. Let the eggs sit briefly, then gently stir to form soft curds. Cook until just set, breaking them up as needed, then turn off the heat. Add garam masala and cilantro, adjust salt, and serve.

Notes

This recipe was first published in June 2010 and has since been updated with new photos and instructions.
  • Nonstick Pan - For best results, use a nonstick pan to prevent eggs from sticking and to ensure even cooking.
  • Scrambling Eggs - Cook the eggs over low to medium heat, using a wooden spoon to gently push and fold them as they set. This slow-scrambling technique helps create soft, fluffy curds rather than dry eggs. Once the eggs start to set, break them down with a wooden spoon until they resemble a keema dish.

Nutrition

Calories: 204kcal | Carbohydrates: 10g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 341mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 60mg | Calcium: 77mg | Iron: 2mg