Boiled Egg Bhaji is an interesting variation to conventional Anda Bhurji which is an Indian spiced version of scrambled eggs (not in exact terms).
Being completely unaware of the origins of these dishes, I tend to assume that it must have been some enterprising street food vendor who in his bid to impress his clientele must have devised these preparations. How else could we explain the proliferation of these dishes in street food culture of our country. Egg Bhurji and Boiled Egg Bhaji are widely prepared and relished with much excitement in every lanes of India.
Bhurji-Pav is a staple for wide range of people in cosmopolitan cities like Mumbai where these items are prepared on food carts on streets. One of the primary reasons for the mushrooming growth of the street food carts is the provision of food at low cost. Daily wagers, low budgeted students who need to fill themselves up without stressing their financials find these options perfectly viable. I can recollect numerous occasions when I had queued up to gorge on the delicious preparation of Boiled Egg Bhurji which was always paired with buttered and roasted Pav (Soft Dinner rolls).
The nagging issue which many may find bothersome was abysmal food hygiene standards practiced on these food stalls. These low standards act as a deterrence for many and they would want to replicate these dishes in their own kitchen.
Find many interesting Egg recipes
With this thought, we decided to make Boiled Egg Bhurji an absolutely lip-smacking preparation and is so easy to make that it would end up featuring regularly on your Sunday brunch menu.
Let’s go through the preparation now
Prep time:
Cook time:
Total time:
Serves: 3-4
- 6 Eggs-Hard Boiled
- 1 Large=100gms Onions-finely chopped
- 1 Large=100gms Tomatoes-finely chopped
- ¼th Cup Fresh Coriander Leaves-finely chopped
- Cooking Oil
- ½ tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼th tsp Asafoetida Powder
- 2 Green Chilies-chopped
- ½-inch Ginger root (chopped)
- ½ tsp Turmeric Powder
- 1½ tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- ¼th tsp crushed Peppercorn
- ½ tsp Dry Mango Powder
- Salt to taste
- We will cut boiled eggs into medium-sized cubes. Do not cut eggs into smaller pieces, as it will result into Bhurji/Sabzi becoming mushy
- In a Pan, heat 2 tbsp Cooking Oil. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Green Chilies, chopped Ginger. Cook Ginger for a min.
- Add chopped Onions. Cook until Onions become light brown in color. Onions become light brown in color in about 5 mins. Add some chopped Coriander Leaves and chopped Tomatoes. We will cook until tomatoes become mushy. Add Salt to hasten the softening process and mix well. Reduce the heat and cook covered
- We have cooked tomatoes for 5 mins. Uncover and check. Tomatoes must have become soft. Now, we will add all dry spices. Add Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala Powder and Salt to taste. Bhunao (cook) the masala paste.
- Masala must not become dry. Add water while cooking masala. After 5 mins of cooking, Oil begins to ooze out from sides. Add boiled eggs.
- Add Dry Mango Powder and Black Peppercorns. Coat eggs with masala paste. Boiled Egg Bhurji is ready. Now add Coriander leaves and switch off the heat.
- Boiled Egg Bhurji is my favorite street food. What is your favorite street food? Let us know in comment section below.
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