Recipies

Egg Bhujia (अण्डा भुजिया)

About Egg Bhujia (अण्डा भुजिया)

Egg Bhujia, or Anda Bhujia, is a popular and quick-to-make savory scrambled egg dish enjoyed across Nepal. It's a common breakfast item, a light meal, or a side dish and is often found in households and local eateries. Its simplicity and versatility make it a staple in Nepali cuisine.

Picture of Egg Bhujia

History

The history of Anda Bhujia in Nepal isn't well-documented with specific origin stories. However, its roots likely stem from the broader South Asian tradition of adapting readily available ingredients into quick and satisfying dishes. Eggs are a common and relatively inexpensive protein source, making them a logical base for such preparations. Over time, various regions and households in Nepal have added their own touches to the basic recipe, incorporating local flavors and preferences, resulting in slight variations, but the core concept of a spiced scrambled egg remains consistent. Anda Bhujia's rise in popularity is closely tied to its convenience, ease of preparation, and affordability, all of which are important factors in Nepalese home cooking and street food culture.

Fact 1

It's a very budget-friendly meal option.

How to prepare?

Eggs - 2-3Onion - 1 medium, finely choppedGreen chili - 1-2, finely chopped (adjust to taste)Ginger-garlic paste - 1/2 teaspoon (optional)Turmeric powder - 1/4 teaspoonCumin powder - 1/4 teaspoonSalt - to tasteRed chili powder - 1/4 teaspoon (optional)Cooking oil - 1-2 tablespoonsFresh coriander leaves - 1-2 tablespoons, chopped (for garnish)

Learn step by step to prepare Egg Bhujia

  • 1
    Heat the cooking oil in a pan or wok over medium heat.
  • 2
    Add the finely chopped onions and green chilies (and ginger-garlic paste if using). Sauté until the onions turn light golden brown.
  • 3
    Add the turmeric powder, cumin powder, salt and red chili powder (if using). Sauté for a few seconds until fragrant.
  • 4
    In a separate bowl, lightly whisk the eggs.
  • 5
    Pour the whisked eggs into the pan with the spices. Keep the heat medium-low.
  • 6
    Stir and scramble the eggs continuously with a spatula or spoon. Break the egg yolks as you scramble.
  • 7
    Cook the eggs until they are set and no longer runny, but still moist.
  • 8
    Remove from heat. Garnish with chopped fresh coriander leaves.
  • 9
    Serve hot with roti, bread or as a side dish
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