Mutta Bhurji

Instructions

1. 1

   In a medium bowl, crack the eggs. Add the salt and whisk well until the yolks and whites are fully combined. Set aside.

2. 2

   Heat oil in a non-stick pan or skillet over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.

3. 3

   Add the finely chopped onion and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.

4. 4

   Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

5. 5

   Add the chopped tomatoes, turmeric powder, and red chili powder. Mix well and cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft and mushy, and oil starts to separate from the masala.

6. 6

   Reduce the heat to low and pour the whisked eggs into the pan. Let them sit for about 30 seconds without stirring.

7. 7

   Begin to gently stir and scramble the eggs. Continue cooking for 2-3 minutes, stirring continuously, until the eggs are cooked through but still soft and moist. Avoid overcooking to keep them tender.

8. 8

   Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji. Give it a final mix.