Eggs Bhujna (अंड्याचं भुजणं) By Sandhya Shetye Potdar


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Eggs Bhujna (अंड्याचं भुजणं)

A unique take on the classic Pathare Prabhu egg dish
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4 Servings

Cooking Time

45 Mins

Meal Type


Rate This Recipe10


  • 4 Eggs
  • 2 Onions
  • 3 Tomatoes
  • 8 cloves Garlic
  • Few sprigs of Coriander
  • 7-8 pieces of dried Kokum (Amsu
  • Cumin Seeds
  • Mustard seeds
  • Turmeric
  • Red Chilly powder
  • Garam Masala
  • Hing (Asafoetida)
  • Salt to taste
  • Oil


  1. 1

    Finely chop the onions, coriander and tomatoes.
  2. 2

    Soak the Kokum pieces in water 15 mins prior to cooking .
  3. 3

    Crush the garlic into fine pieces.
  4. 4

    Heat 2 tbsp oil in a large flat-bottomed pan.
  5. 5

    When the oil heats up add mustard seeds, cumin seeds and hing for tempering.
  6. 6

    When the seeds start popping, add the crushed garlic and sauté for some time .
  7. 7

    Add onions and saute till they become translucent.
  8. 8

    Add the tomatoes, some salt to taste and saute it well until the tomatoes turn soft.
  9. 9

    Add turmeric and chilly powder and 3-4 tbsp water so the mixture doesn't stick to the bottom.
  10. 10

    Mix all the ingredients well to make a thick masala base .
  11. 11

    Crush and add the Kokum pieces along with the soaking water to this mixture to lend a tangy flavour.
  12. 12

    Add some garam masala and sauté well.
  13. 13

    Using a ladle divide the masala into 4 sections making 4 circular cavities in the mixture.
  14. 14

    Pour a small amount of oil in one cavity.
  15. 15

    Break an egg inside this cavity with the yolk intact.
  16. 16

    Repeat adding oil and egg to the other 3 cavities as well.
  17. 17

    Spread the masala from the edges over the egg.
  18. 18

    Cover with a lid and let it cook for 2-3 mins on low to medium flame.
  19. 19

    Remove lid, flip all the four eggs in the pan and cook the other side for 2 mins.
  20. 20

    Garnish with Coriander and serve hot with rotis .

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