Mushroom Egg Bhurji

1. 1
   prep

   Prep the vegetables and beat the eggs.

   1.Wipe mushrooms clean with a damp cloth and finely chop them.

   2.Finely chop onions, tomatoes, green chilies, ginger, and garlic. Keep them separate.

   3.Crack 6 eggs into a bowl, add a small pinch of salt, and whisk lightly until combined. Do not overbeat.
2. 2
   saute · ~4 min

   Sauté the mushrooms until dry.

   1.Heat 1 tbsp oil in a non-stick pan over medium-high heat.

   2.Add chopped mushrooms and stir-fry until they release water and it evaporates completely (3-4 min).

   3.They should look reduced and slightly browned. Transfer to a plate and set aside.

   TIPAvoid salting mushrooms at this stage — salt draws out moisture and makes them steam instead of browning.
3. 3
   temper · ~9 min

   Make the tempering and build the masala base.

   1.In the same pan, heat the remaining 1 tbsp oil over medium heat.

   2.Add cumin seeds and let them splutter (20-30 sec).

   3.Add chopped ginger and garlic, sauté until fragrant (30 sec).

   4.Add green chilies and onions, cook until translucent (4-5 min).

   5.Add tomatoes, turmeric powder, and red chili powder. Cook until tomatoes soften and oil starts to separate (3-4 min).

   TIPScrape up the brown bits from the mushrooms — they add deep savory flavor to the masala.
4. 4
   mix · ~1 min

   Combine mushrooms with the masala.

   1.Return the sautéed mushrooms to the pan with the onion-tomato masala.

   2.Add garam masala and salt. Mix well and cook for 1 minute to blend flavors.
5. 5
   saute · ~3 min

   Scramble the eggs into the mixture.

   1.Lower the heat to medium-low. Pour the beaten eggs evenly over the mushroom masala.

   2.Let them set for 15-20 seconds, then stir and scramble continuously, breaking up the curds.

   3.Cook until the eggs are soft and just set but still moist — do not overcook (2-3 min).

   TIPTake the pan off the heat while the eggs still look slightly runny. Carryover heat will finish cooking them to a soft, creamy scramble.
6. 6
   garnish

   Finish with lemon and coriander.

   Squeeze fresh lemon juice over the bhurji and scatter chopped coriander leaves. Serve immediately.

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