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A quick and savory Maharashtrian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. It's a perfect protein-packed meal, ready in minutes, and pairs wonderfully with pav or roti.
For 4 servings
Preparation
Sauté Aromatics
Cook the Masala Base
Scramble the Eggs
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A quick and savory Maharashtrian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. It's a perfect protein-packed meal, ready in minutes, and pairs wonderfully with pav or roti.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 250.12 calories per serving with 11.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Finish and Serve
Add 1/2 cup of crumbled paneer or cooked minced chicken/mutton (kheema) along with the onions for a heartier dish.
Incorporate 1/2 cup of finely chopped bell peppers (capsicum), green peas, or mushrooms. Sauté them with the onions until tender.
For a Parsi-style 'Akuri', keep the scramble very soft and runny, and garnish with fried onions (birista) instead of just raw coriander.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with nutrients like Vitamin D, B12, and choline from eggs, and antioxidants like lycopene from cooked tomatoes.
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
A typical serving of Anda Bhaji (around 170g) contains approximately 250-300 calories, primarily from the eggs and oil. The exact count can vary based on the size of the eggs and the amount of oil used.
Yes, Anda Bhaji is a healthy dish. It's an excellent source of high-quality protein from eggs and provides vitamins and minerals from the onions, tomatoes, and spices. To make it healthier, you can reduce the amount of oil used.
Yes, for a Jain or no-onion-garlic version, you can skip the onions and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil for flavor and use finely chopped cabbage or bell peppers as a base.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat or in a microwave until hot. The texture might become slightly firmer upon reheating.
The terms are often used interchangeably across India. 'Bhurji' specifically means scrambled. 'Bhaji' is a broader Marathi term for a vegetable or stir-fried dish. In Maharashtra, this egg scramble is commonly called Anda Bhaji, but the preparation is essentially the same as North Indian Anda Bhurji.