Egg Bhurji Filling

1. 1
   prep · ~5 min

   Beat the eggs and prep the vegetables.

   1.Crack the eggs into a bowl and beat until the yolks and whites are fully mixed.

   2.Chop the onion, tomato, green chili, and coriander leaves finely.

   3.Grate the ginger and keep all the ingredients ready near the stove.
2. 2
   saute · ~5 min

   Cook the onion, chili, and ginger.

   1.Heat the oil in a pan over medium heat.

   2.Add the onion and cook until soft and lightly golden, about 3 to 4 minutes.

   3.Add the green chili and ginger, then cook for 30 seconds until fragrant.

   TIPKeep the heat medium so the onion softens without burning.
3. 3
   saute · ~4 min

   Soften the tomato with the spices.

   1.Add the tomato and cook until it turns soft and pulpy, about 2 to 3 minutes.

   2.Add turmeric powder, red chili powder, garam masala, and salt.

   3.Mix well and cook for 30 seconds so the spices bloom.
4. 4
   saute · ~3 min

   Scramble the eggs into a soft filling.

   1.Pour the beaten eggs into the pan.

   2.Stir gently and continuously, scraping the pan as the eggs begin to set.

   3.Cook just until softly scrambled and still moist, about 2 to 3 minutes.

   TIPTake the pan off the heat while the eggs still look slightly soft; they will finish cooking from residual heat.
5. 5
   garnish

   Mix in the coriander leaves.

   Add the chopped coriander leaves and fold them through the bhurji filling for fresh flavor.

6. 6
   serve

   Cool slightly and use the filling.

   Let the egg bhurji filling cool for a few minutes before stuffing into sandwiches, wraps, rolls, or parathas.

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