Kesar Anda Bhurji

1. 1
   prep · ~5 min

   Soak the saffron and crack the eggs.

   1.Soak the saffron strands in warm water for 5 minutes.

   2.Crack the eggs into a bowl.

   3.Beat the eggs until the yolks and whites are fully mixed.
2. 2
   saute · ~5 min

   Cook the onion, chili, and ginger.

   1.Heat oil in a pan over medium heat.

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

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

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

   Add the tomato and spices.

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

   2.Add turmeric powder, red chili powder, salt, and black pepper.

   3.Mix well and cook for 30 seconds.
4. 4
   mix · ~1 min

   Stir the saffron into the eggs.

   Pour the soaked saffron and its water into the beaten eggs and mix well so the color and aroma spread evenly.

5. 5
   saute · ~3 min

   Cook the bhurji gently.

   1.Lower the heat and pour the egg mixture into the pan.

   2.Let it sit for a few seconds, then stir gently from the edges toward the center.

   3.Cook until the eggs are softly set and still moist, 2 to 3 minutes.

   TIPStop cooking while the eggs still look slightly glossy; they firm up from residual heat.
6. 6
   garnish

   Finish with coriander leaves.

   Sprinkle the coriander leaves over the bhurji and fold once very lightly.

7. 7
   serve

   Serve hot.

   Spoon the Kesar Anda Bhurji into bowls and serve right away.

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