Shepu Bhaji Anda Bhurji
Earthy dill leaves meet silky scrambled eggs in this quick Maharashtrian-style breakfast. The fresh, herby bite of shepu bhaji cooks down with onions, green chilies, and turmeric, creating a fragrant, savory scramble ready in under 15 minutes.
For 4 servings
- prep
Prep the dill and aromatics.
1.Wash shepu bhaji thoroughly and pat dry. Finely chop the leaves, discarding any thick stems.2.Finely chop the onion, green chilies, and garlic. Set aside separately. - prep
Beat the eggs.
Crack 4 eggs into a bowl. Add turmeric powder and 1 pinch of salt. Whisk well until slightly frothy.
TIPWhisking in a pinch of turmeric with the eggs gives the bhurji a warm, golden color and infuses flavor evenly. - saute · ~5 min
Cook the onions and aromatics.
1.Heat oil in a non-stick pan over medium heat.2.Add chopped garlic and green chilies. Sauté for 30 seconds until fragrant.3.Add chopped onion and cook until translucent and soft, about 3 to 4 minutes. - saute · ~2 min
Wilt the dill leaves.
Add the chopped shepu bhaji to the pan. Stir continuously and cook until the leaves fully wilt and reduce in volume, about 2 minutes. The raw smell of dill should fade.
- saute · ~4 min
Scramble the eggs.
1.Pour the beaten egg mixture over the cooked greens.2.Let the eggs set for 30 seconds, then start scrambling gently with a spatula.3.Continue cooking, stirring occasionally, until the eggs are completely set but still soft and moist. About 3 to 4 minutes.TIPDon't overcook the eggs — they should be soft and slightly moist, not dry and crumbly. - mix
Finish with red chili powder.
Sprinkle red chili powder over the scrambled eggs and give a gentle final mix. Turn off the heat.
- garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, sprinkle with chopped coriander leaves, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop dill leaves very finely to avoid stringy bits in the scramble.
- 2Cook the dill until its raw, pungent smell disappears for a mellow, earthy flavor.
- 3Let the eggs set for 30 seconds before scrambling to keep them soft and creamy.
- 4Serve immediately as the eggs continue to cook from residual heat and can dry out.
- 5For a richer texture, add a splash of milk while whisking the eggs.
- 6Use a non-stick pan to prevent the eggs from sticking and to make cleanup easy.
Adapt it for your goals.
High-protein
Add 2 tablespoons of crumbled paneer or cooked chickpeas when you wilt the dill for an extra protein boost that keeps you fuller longer.
veganVegan
Replace eggs with crumbled firm tofu (pressed and seasoned with kala namak for eggy flavor) and follow the same method — perfect for plant-based diets.
Why this is on our healthy list.
Rich in Iron
Dill leaves (shepu) are a good source of iron, which supports healthy blood oxygen transport.
High-Quality Protein
Eggs provide complete protein with all essential amino acids, helping muscle repair and satiety.
Digestive Aid
Turmeric and dill both contain compounds that can aid digestion and reduce bloating.
Frequently asked questions
Yes, but use only 1-2 teaspoons of dried dill, add it with the onions, and rehydrate for a minute before adding eggs.
