Egg Bhurji

Estimated — 5 ingredients not in food database (100% mass accounted for)

Contains: egg

• Coriander leaves

  chopped

  240 ml

• Cumin seeds

  2.5 ml

• Egg

  4 pc

• Garam masala

  2.5 ml

• Ginger

  grated

  1 g

• Green chilli

  finely chopped

  1 pc

• Oil

  20 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  2.5 ml

• Salt

  to taste

• Turmeric powder

  2.5 ml

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Method

1. 1Heat 20 ml of oil in a non-stick pan over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
3. 3Add 1 finely chopped green chilli and 1 small grated ginger piece. Sauté for 1 minute until fragrant.
4. 4Add 1/2 tsp cumin seeds and 1/2 tsp turmeric powder. Stir for 10 seconds to release aroma.
5. 5Add 4 large eggs, cracked directly into the pan. Use a spatula to gently scramble them while mixing with the onions.
6. 6Add 1/2 tsp red chilli powder and 1/2 tsp garam masala. Mix well to distribute spices evenly.
7. 7Add 1/4 cup chopped fresh coriander leaves and stir through.
8. 8Cook for another 2–3 minutes, stirring occasionally, until eggs are fully set and fluffy.
9. 9Taste and adjust seasoning with salt to_taste.
10. 10Remove from heat and serve hot with buttered toast or paratha.