Mutta Bhurji

1. 1

   In a medium bowl, crack the eggs

   • a.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

   • a.Once hot, add the cumin seeds and let them splutter for about 30 seconds.
3. 3

   Add the finely chopped onion and green chilies

   • a.Sauté for 3-4 minutes until the onions become soft and translucent.
4. 4

   Step 4

   • a.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

   • a.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

   • a.Let them sit for about 30 seconds without stirring.
7. 7

   Begin to gently stir and scramble the eggs

   • a.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

   • a.Sprinkle the garam masala and chopped coriander leaves over the bhurji. Give it a final mix.
9. 9

   Step 9

   • a.Serve the Mutta Bhurji hot with roti, pav (bread rolls), or toasted bread slices.

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