Egg Bhurji Gravy

Name: Egg Bhurji Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (large, lightly beaten); 2 tbsp oil (divided); 0.5 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch garam masala; 0.25 tsp salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(87)

TASTE SCORE

8/10

A delightful twist on the classic roadside Egg Bhurji, this version transforms scrambled eggs into a comforting, mildly spiced onion-tomato gravy. The soft, fluffy egg crumbles soak up the rich, tangy masala, making it a perfect quick-fix companion for rotis, pav, or even steamed rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

171 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the eggs.
Crack the eggs into a bowl, add a pinch of the measured salt, and beat them lightly until the yolks and whites are just combined. Don't overbeat.
fry · ~2 min
Scramble the eggs.
Heat 1 tablespoon oil in a non-stick pan over medium heat. Pour in the beaten eggs and let them set for a few seconds, then gently scramble them until soft and slightly runny. Remove to a plate immediately.
TIPTake the eggs off the heat while they're still a bit soft. They will finish cooking from residual heat and stay moist.
temper · ~7 min
Make the tempering.
1.In the same pan, heat the remaining 1 tablespoon oil over medium heat.
2.Add cumin seeds and let them sizzle and turn fragrant.
3.Add chopped onions and slit green chilies. Sauté until the onions turn golden brown.
saute · ~8 min
Build the gravy base.
1.Add ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
2.Add chopped tomatoes, turmeric powder, red chili powder, and cumin powder.
3.Cook until the tomatoes are completely soft and mushy, and oil starts to separate from the sides.
TIPMashing the tomatoes with the back of your spatula while cooking helps break them down faster.
simmer · ~4 min
Simmer the gravy.
Pour in the water, add the remaining salt, and stir well. Bring to a gentle simmer and cook for 3 to 4 minutes to let the flavors meld together.
TIPAdjust the water quantity depending on your preferred consistency—thick for pav, thinner for rice.
assemble · ~1 min
Fold in the scrambled eggs.
Gently add the reserved scrambled eggs to the simmering gravy. Stir carefully to coat the eggs with the masala without breaking them up too much. Cook for just 1 minute so the eggs warm through without drying out.
TIPStir gently—you want soft, recognizable egg pieces, not a paste.
garnish
Finish and serve.
Turn off the heat and sprinkle garam masala and freshly chopped coriander leaves over the top. Serve immediately with buttered pav, roti, or steamed rice.
TIPSprinkle garam masala at the very end, off heat, to preserve its aromatic punch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Don't overbeat the eggs—just combine yolks and whites for a tender scramble.
2
Remove scrambled eggs from the pan while still slightly runny; residual heat finishes cooking them.
3
Cook the onions until deep golden brown for a sweeter, richer gravy base.
4
Mash the tomatoes with the back of your spatula while cooking to break them down faster.
5
Adjust the water quantity to your preference—thicker gravy goes well with pav, thinner with rice.
6
Fold the scrambled eggs into the gravy gently to keep distinct, soft pieces.

RECIPE VARIATIONS