Bhurji (Egg Masala)
Egg Bhurji (Masala Scrambled Eggs)
Prep time: 10 min
Cook 10–12 min
Serves 2
Ingredients
4
Eggs
2 tbsp
Oil or ghee
1/2 tsp
Cumin seeds
1 medium
Onion, finely chopped
1
Green chili, finely chopped
1 tsp
Ginger‑garlic paste
1
Tomato, finely chopped
1/4 tsp
Turmeric powder
1/2 tsp
Red chili powder
1 tsp
Coriander powder
To taste
Salt
2 tbsp
Fresh coriander, chopped
Instructions
1
Crack the eggs into a bowl, add a pinch of salt and turmeric, and whisk until frothy.
2
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3
Add chopped onions and green chili. Sauté until onions turn golden.
4
Add ginger‑garlic paste and cook for 1 minute until fragrant.
5
Add tomatoes and cook until soft and mushy.
6
Add turmeric, red chili powder, coriander powder, and salt. Cook for 30 seconds.
7
Pour in the whisked eggs. Let them set slightly, then gently scramble and mix with the masala.
8
Cook until eggs are soft and fluffy (or fully cooked if you prefer).
9
Turn off heat and garnish with fresh coriander.
Sources:
🍽️ Serving Suggestions
-
Serve with buttered pav, roti, paratha, or toasted bread.
-
Add a squeeze of lemon juice on top for extra brightness.
🔄 Optional Variations
-
Add bell peppers, peas, or mushrooms for extra texture.
-
Add pav bhaji masala for Mumbai‑style street flavor.
-
For softer, creamier bhurji, cook on low heat and stop while slightly moist.
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