Anda Pav

1. 1
   prep

   Prepare the eggs and aromatics.

   1.Crack 4 eggs into a bowl, add a tiny pinch of salt, and beat with a whisk until well combined.

   2.Finely chop the onion, tomato, green chillies, garlic, and ginger. Keep them in separate piles ready to cook.
2. 2
   saute

   Sauté the vegetables.

   1.Heat 1 tsp oil in a non-stick pan over medium heat.

   2.Add chopped garlic and ginger; sauté for 30 seconds until fragrant.

   3.Add chopped onions and cook until soft and translucent (3-4 min).

   4.Add chopped green chillies, then chopped tomato. Cook until the tomatoes turn soft and mushy (2 min).

   TIPA splash of water can help soften the tomatoes faster if they start to stick.
3. 3
   saute

   Add spices and scramble the eggs.

   1.Sprinkle in the turmeric powder, red chili powder, and garam masala. Stir and cook the spices with the masala for 30 seconds.

   2.Pour the beaten eggs evenly over the masala mixture. Let them set for 15 seconds, then gently scramble with a spatula.

   3.Cook, stirring occasionally, until the eggs are soft, fluffy, and just cooked through — don't let them dry out (2 min).
4. 4
   mix

   Finish the egg bhurji.

   1.Take the pan off the heat immediately once the eggs are cooked but still moist.

   2.Sprinkle the chopped coriander leaves and a squeeze of lemon juice over the eggs. Mix once gently.
5. 5
   saute

   Crisp and butter the pav.

   1.Wipe the pan clean or use a separate one. Place it over medium heat.

   2.Slice each pav bun in half horizontally, keeping one edge attached like a book.

   3.Spread a little butter on the inner cut sides of the pav.

   4.Place the pav, buttered side down, on the hot pan and toast for about 1 minute until golden brown and crisp.
6. 6
   assemble

   Stuff the pav and serve.

   1.Open the toasted pav like a book. Pile a generous portion of the hot egg bhurji into the center.

   2.Close the pav gently. Serve immediately with extra lemon wedges on the side.

   TIPFor an extra kick, spread a little green chutney inside the pav before stuffing.

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