Konkani Egg Bhurji

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   Break 6 eggs into a bowl, add a pinch of salt, and whisk well until the yolks and whites are fully combined and slightly frothy. Keep aside.

2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a pan over medium heat.

   2.Add mustard seeds and let them pop (30 sec).

   3.Add cumin seeds and let them sizzle (15 sec).

   4.Toss in curry leaves and slit green chilies. Sauté until fragrant (20 sec).

   TIPKeep the heat medium so the curry leaves crisp without burning.
3. 3
   saute · ~6 min

   Sauté the onions and tomatoes.

   1.Add the chopped onions to the pan.

   2.Sauté until they turn soft and translucent (3-4 min).

   3.Add chopped tomatoes and a pinch of salt to help them soften.

   4.Cook until tomatoes are mushy and oil begins to separate (2 min).
4. 4
   saute · ~1 min

   Bloom the spice powders.

   1.Reduce the heat to low.

   2.Add turmeric powder and red chili powder.

   3.Sauté for 20-30 seconds until the raw smell disappears.

   TIPLow heat prevents the powders from burning and turning bitter.
5. 5
   saute · ~2 min

   Scramble the eggs.

   1.Pour the whisked eggs into the pan over medium-low heat.

   2.Let them set for 30 seconds, then start gently scrambling with a spatula.

   3.Cook until eggs are softly set but still moist (1-2 min).

   TIPDo not overcook. The eggs should be soft and slightly runny when you add the coconut.
6. 6
   mix · ~1 min

   Fold in fresh coconut and garam masala.

   1.Add the grated fresh coconut.

   2.Sprinkle garam masala over the scramble.

   3.Gently fold everything together. Turn off the heat immediately.

   TIPCoconut stays fresh and slightly crunchy when added at the very end.
7. 7
   garnish

   Garnish with coriander and serve hot.

   Transfer to a serving bowl, sprinkle with fresh coriander leaves, and serve immediately with pav, chapati, or toasted bread.

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