Hanh Koni Bhurji
A quick and flavorful Maharashtrian-style scrambled egg dish, spiced with onions, tomatoes, and green chilies. Perfect for a hearty breakfast or a quick weeknight meal, best enjoyed with soft pav or roti.
For 4 servings
4 steps. 15 minutes total.
- 1
Heat oil in a wide pan or kadai over medium heat
- a.Add the finely chopped onions and sauté for 4-5 minutes until soft and translucent. Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
- 2
Step 2
- a.Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy. Stir in the turmeric powder, red chili powder, and salt. Cook for 1-2 minutes until the oil starts to separate from the masala.
- 3
Lower the heat and crack all 8 eggs directly into the pan over the masala
- a.Let them sit for about 30 seconds, then start scrambling gently with a spatula, mixing them with the masala. Continue to cook, stirring frequently, for 3-4 minutes until the eggs are cooked to your desired consistency, ensuring they remain soft.
- 4
Turn off the heat
- a.Stir in the garam masala and most of the chopped coriander leaves. Garnish with the remaining coriander and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer bhurji, add a splash of milk (about 2 tbsp) when scrambling the eggs.
- 2Don't overcook the eggs; they will continue to cook in the residual heat of the pan and can become dry.
- 3You can add other vegetables like chopped bell peppers or green peas along with the onions for extra nutrition and texture.
- 4For a richer flavor, you can use ghee or butter instead of oil.
- 5A squeeze of fresh lime juice at the end brightens up all the flavors beautifully.
- 6This dish is best served hot with soft pav (bread rolls), roti, or simple toast.
Adapt it for your goals.
Vegan
Replace eggs with 400g of crumbled firm tofu. Sauté the tofu with the masala for 5-7 minutes until it's heated through and well combined.
jainJain
Omit the onion and ginger-garlic paste. Use finely chopped cabbage or grated raw banana instead of onion and add a pinch of asafoetida (hing) to the hot oil.
kid friendlyKid friendly
Skip the green chilies and reduce the red chili powder to 1/4 tsp. You can also add a tablespoon of tomato ketchup for a slightly sweet and tangy flavor kids love.
high proteinHigh protein
Increase the number of eggs to 12 or add 1/2 cup of crumbled paneer (cottage cheese) along with the eggs during the last minute of cooking.