Egg Bhurji

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside

   • a.This helps them cook evenly.
2. 2

   Step 2

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

   Step 3

   • a.Cook the base masala
   • b.Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • c.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

   Step 4

   • a.Scramble the eggs
   • b.Reduce the heat to low and pour the whisked eggs into the pan.
   • c.Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.
   • d.Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue cooking for 2-3 minutes until the eggs are cooked but still moist.
5. 5

   Step 5

   • a.Garnish and serve
   • b.Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji.
   • c.Give it a final gentle mix. Serve immediately with hot rotis, pav (bread rolls), or toast.

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