Egg Bhurji

Method

1. 1

   Prep vegetables: Finely chop 2 onions, 2 tomatoes, 4 green chillies, 1 inch ginger and a handful of fresh coriander leaves. Keep everything ready before starting.

2. 2

   Beat eggs: Crack 4-6 eggs into a bowl. Add salt, half tsp red chilli powder, half tsp cumin powder and 2 tbsp milk. Beat well until completely combined.

3. 3

   Heat butter and oil: Heat 1 tbsp butter and 1 tbsp oil in a non-stick pan on medium heat. Using both prevents the butter from burning.

4. 4

   Sauté onions: Add the chopped onions and cook for 4 minutes until translucent and slightly softened.

5. 5

   Add ginger and chillies: Add ginger and green chillies. Sauté for 1 minute.

6. 6

   Add tomatoes: Add the chopped tomatoes and cook for 3-4 minutes until just soft but not mushy.

7. 7

   Add spices: Sprinkle half tsp turmeric, half tsp garam masala and half tsp red chilli powder. Stir for 30 seconds.

8. 8

   Add eggs: Pour the beaten eggs over the vegetables. Reduce heat to low.

9. 9

   Scramble gently: Use a spatula to gently fold and push the eggs from the edges to the centre continuously. Keep the heat low — the eggs should cook in large, soft, fluffy curds. This takes 3-4 minutes.

10. 10

    Finish and serve: Remove from heat while eggs still look slightly underdone — they continue cooking in the pan heat. Add a dollop of butter, garnish with fresh coriander. Serve immediately with pav, toast or chapati.