Egg Tujji

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   Crack all 6 eggs into a bowl. Add a splash of water and whisk lightly until yolks and whites are just combined. Do not over-whisk.

   TIPA splash of water makes the scramble fluffier. Skip the milk — it can make eggs watery.
2. 2
   temper · ~2 min

   Heat mustard oil and crackle cumin.

   1.Pour mustard oil into a heavy-bottomed kadai or frying pan over medium-high heat.

   2.Let it heat until it reaches its smoking point and the raw smell disappears.

   3.Add cumin seeds and let them sizzle and crackle until fragrant (15-20 seconds).

   TIPMustard oil must smoke to lose its pungency. Look for a light wisp of smoke, then immediately reduce heat and add cumin.
3. 3
   saute · ~7 min

   Sauté onions, chilies, and tomato.

   1.Add finely chopped onions to the crackling cumin and sauté until translucent (3-4 minutes).

   2.Toss in the slit green chilies and stir for 30 seconds.

   3.Add the chopped tomato and cook until it softens and releases its juices (2-3 minutes).

   4.Sprinkle in turmeric powder and red chili powder, stirring well to coat the veggies.

   TIPDon't brown the onions — a gentle translucent base keeps the tujji soft and mellow.
4. 4
   fry · ~3 min

   Scramble the eggs into the masala.

   1.Season the vegetable masala with salt and give it a quick stir.

   2.Pour the whisked eggs evenly over the masala in the pan.

   3.Let the eggs set undisturbed for 30 seconds, then gently fold and scramble.

   4.Cook until the eggs are soft-set but still slightly moist (2-3 minutes).

   TIPPull the pan off heat just before the eggs look fully done — residual heat will finish the cooking. Dry eggs ruin tujji.
5. 5
   garnish

   Finish with fresh coriander and serve hot.

   Sprinkle generously with chopped coriander leaves. Serve immediately straight from the pan with warm lavasa, roti, or buttered toast.

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