Egg Bhurji

INGREDIENTS

• 4 eggs
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2 green chilies, finely chopped
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tbsp oil or ghee
• 1/4 cup milk (optional, for softer texture)
• 1/4 tsp ajwain (carom seeds) – optional
• 1/4 tsp mustard seeds – optional

Recipe

Step 1: Heat the Oil

- Heat oil or ghee in a non-stick pan over medium heat. Add cumin seeds, mustard seeds, and ajwain (if using).

- Let them splutter for a few seconds.

Step 2: Sauté the Aromatics

- Add chopped onions and sauté them until they turn golden brown.

- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Step 3: Add Tomatoes and Spices

- Add chopped tomatoes, green chilies, turmeric powder, red chili powder, garam masala, and salt.

- Cook the mixture for 3-4 minutes until the tomatoes soften and the oil starts to separate from the masala.

Step 4: Scramble the Eggs

- Crack the eggs directly into the pan. Allow them to set for a few seconds, then scramble them gently using a spatula.

- Keep stirring and breaking up the eggs as they cook, mixing them well with the masala.

Step 5: Add Milk (Optional)

- If you prefer softer eggs, you can add 1/4 cup of milk at this stage and cook for another minute.

- Stir well until the eggs reach your desired consistency.

Step 6: Garnish and Serve

- Once the eggs are fully cooked, remove from heat. Garnish with fresh coriander leaves.

- Serve hot with buttered toast, roti, or paratha, and enjoy your delicious Egg Bhurji!