Egg Bhurji Pav

Instructions

1. 1

   In a medium bowl, crack the eggs. Add a pinch of salt and whisk thoroughly until the yolks and whites are well combined. Set aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.

3. 3

   Add the ginger-garlic paste and finely chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.

4. 4

   Stir in the chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they turn soft, pulpy, and start to release oil at the sides of the pan.

5. 5

   Add the spice powders: turmeric powder, red chili powder, pav bhaji masala, and the remaining salt. Mix well and cook for 1 minute until the spices are fragrant.

6. 6

   Reduce the heat to low. Pour the whisked eggs into the pan. Let them sit for 20-30 seconds to slightly set at the bottom. Then, gently scramble with a spatula, folding the cooked parts over the uncooked parts. Continue cooking for 2-3 minutes until the eggs are just cooked but still moist and creamy. Do not overcook.

7. 7

   Turn off the heat and immediately stir in the chopped coriander leaves. Your egg bhurji is ready.

8. 8

   To prepare the pav, slice each roll horizontally, keeping one edge intact like a book. Spread butter generously on the inside surfaces. Heat a tawa or flat pan over medium heat and toast the pav, buttered-side down, for 1-2 minutes until golden brown and slightly crisp.

9. 9

   Serve the hot egg bhurji immediately with the warm, buttered pav. Garnish with extra coriander or finely chopped raw onions if desired.