Easy Indian Recipes | Indian Street Food Recipes
In my house, we all eat the same thing except when it comes to dishes heavy on eggs. I haven't been able to eat eggs ever since I can remember which is, well honestly, my one big regret. The nutrition, the ease of preparation, the versatility, the quickness of cooking that eggs offer is unbeatable. I usually cook palate blind when it comes to eggs and have used various inputs from the dudes to make dishes for them.
Easy Indian Recipes | Indian Street Food Recipes
This particular dish is my family's favorite. My normal way of making this would be to saute (abundant) veggies first, remove my portion and then add the eggs to their portion.  This dish comes so so handy on weekdays when I am either out of time or energy (or both) - at times even inspiration- to come up with a dish. It gets done in a jiffy with so much less effort. Even if you do not have Pavs, you can use regular bread instead. Chapathi or flour tortilla is another option.
Easy Indian Recipes | Indian Street Food Recipes
This is a basic version so you can up your creative game and make adjustments to suit your needs. Adding more veggies like bell peppers, peas, why even some carrots won't hurt.  Extremely filling without weighing you down is its USP. And if you are lucky enough to find organic pasture raised eggs, then you can bump up your nutrition scale even higher.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • 3 large (Organic pastured) Eggs
  • 2 large Egg Whites (or 1 egg)
  • 1 medium Onion, finely chopped
  • 1 large tomato
  • 1-2 green Chillies, finely chopped (optional, or to taste)
  • 1/4 tsp Turmeric
  • Salt and Pepper to taste
  • 3-4 Curry Leaves, torn
  • 1 tbsp of chopped Cilantro leaves
  • 1-2 tbsp of cultured unsalted Butter
  • 4-6 Indian Pavs (Dinner Rolls) or gluten free rolls
  • Abt 1/2 cup Cheese
1. I use egg whites, since its my family's personal preference. They do not like the taste of too much egg yolks. You can use more egg whites or whole eggs.  Instead of chillies, I use few red chilli flakes. Take the eggs, turmeric , pinch of salt and pepper in a bowl.
2. Beat until combined.
3. In a med-high hot skillet, add 2-3 tsp of butter/olive oil/coconut oil and saute the onion  (abt 3/4 cup) along with little salt (eggs have salt, so adjust) until soft.
4. Add the tomatoes (abt 1 cup) and cook until soft.
5. Add the curry leaves and the beaten eggs to the onion-tomato mixture.
6. Keep stirring
7. until well scrambled. Add the chopped cilantro and set aside.
8. I use the same pan to toast my Pavs. Add some more butter and when hot,
9. toast the pavs until warm and golden.
Serve the pavs along with the Bhurji. You can additionally add some grated cheese to the hot pavs and top it with the bhurji (along with some raw finely chopped onions, if liked). My little loves that the cheese version even more.
Easy Indian Recipes | Indian Street Food Recipes

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By Lubna Moin on Feb 24, 2016

Hi DK, I had this recipe when I was in Mumbai on vacation n loved it & this recipe of yours gives the exact taste I tried it more than twice n each time l have it I relive those Mumbai moments thnx a ton for sharing this awesum recipe :)

By Emily (Cooking for Kishore) on Mar 11, 2015

Hi DK, I recently had a version of these in Goa. This looks tasty, will give it a try! They look like a perfect, quick work day meal. :) Thanks!

By G on Feb 24, 2015

Hi DK, Looks great! I'm not a fan of eggs but I'm sure my husband will like it :) .. I am looking for a good pan to cook my egg dishes.. my non-stick pans don't work very well and they end up having the layer of cooked eggs on them which are easily removable if I scrub but I personally don't like scrubbing them! I noticed you used a pan with the ceramic bottom.. are they good for cooking eggs? Thanks!

Oh yes. I love them. --DK