Saffron Sheermal, Egg Bhurji and Mint Raita

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.

Ingredients

• 2 cup Curd (Thick, plain, and chilled)
• 0.5 cup Mint Leaves (Fresh, packed)
• 0.25 cup Coriander Leaves (Fresh, packed)
• 1 pcs Green Chili (Adjust to your spice preference)
• 1 tsp Roasted Cumin Powder (Freshly ground for best flavor)
• 0.5 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Water (For grinding the paste)

Instructions

1. 1

   Prepare the Herb Paste

   • Thoroughly wash the mint and coriander leaves. Pat them dry.
   • In a small blender or chutney grinder, combine the mint leaves, coriander leaves, green chili, and 2 tablespoons of water.
   • Blend for 30-60 seconds until you have a smooth, vibrant green paste. Scrape down the sides if needed to ensure no coarse bits remain.
2. 2

   Prepare the Yogurt Base

   • In a medium-sized mixing bowl, add the chilled curd.
   • Using a wire whisk, beat the curd for about 1 minute until it is completely creamy, smooth, and free of any lumps.
3. 3

   Combine and Season the Raita

   • Add the prepared mint-coriander paste to the whisked yogurt.
   • Stir in the roasted cumin powder, black salt, regular salt, and optional sugar.
   • Mix gently with a spoon or spatula until everything is well incorporated and the raita has a uniform, pale green color.
4. 4