Shepu Bhaji Anda Bhurji

Name: Shepu Bhaji Anda Bhurji
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 4 pcs egg (large); 150 g shepu (dill leaves, finely chopped, stems removed); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 2 pcs garlic (cloves, finely minced); 2 tsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch salt; 1 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(32)

TASTE SCORE

7/10

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.

PREP

COOK

10m

SERVES

1 KATORI

122 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Chop dill leaves very finely to avoid stringy bits in the scramble.
2
Cook the dill until its raw, pungent smell disappears for a mellow, earthy flavor.
3
Let the eggs set for 30 seconds before scrambling to keep them soft and creamy.
4
Serve immediately as the eggs continue to cook from residual heat and can dry out.
5
For a richer texture, add a splash of milk while whisking the eggs.
6
Use a non-stick pan to prevent the eggs from sticking and to make cleanup easy.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

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.

vegan

Vegan

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.

HEALTH BENEFITS