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Anda Bhurji

Indian-spiced scrambled eggs and veggies: perfect for babies and the whole family!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4


  • 2 tbsp canola or avocado oil
  • 1 ½ tsp cumin seeds whole
  • ½ cup onion diced
  • 1 tbsp ginger minced
  • 1 clove garlic minced
  • 1 cup frozen peas
  • cup diced mushrooms
  • ½ cup diced bell peppers
  • ½ cup diced tomatoes
  • 1 tsp turmeric
  • ¼ - ½ tsp cayenne optional
  • ¼ tsp garam masala
  • ½ or more of tsp salt omit for baby
  • 7 eggs, whisked (feel free to use 8-9 eggs for a larger volume)
  • cilantro - garnish


  • Heat oil for about 90 seconds over medium heat, and add in cumin seeds. Let the cumin sizzle for one minute, ensuring they are not burning.
  • Add in onion, garlic, ginger and saute for 4 minutes.
  • Turn the heat down to medium low. Add in frozen green peas, sauté, stirring frequently for about 5 minutes. In Indian cooking we really like to cook the peas through.
  • Add in mushroom and bell peppers, sauté for 2 minutes until they soften.
  • Add in tomato, turmeric, garam masala, cayenne and salt.
  • Cook this mixture until the tomato is integrated into the vegetables, about 4 minutes.
  • Pour in whisked eggs. Do not touch the mixture right away, let the eggs cook for 30 seconds and then with a spatula fold the eggs. Continue to fold until the eggs are cooked through. This doesn’t take very long at all, about 3 minutes. The more you break it apart the finer the “scramble” will be. Work the egg as much or as little as you’d like for your baby.
  • For adults - garnish with chopped cilantro.
  • Serve with naan, roti, bun, or toast spread with ghee or butter.