Egg Bhurji– Indian-Spiced Scrambled Eggs

INGREDIENTS: 

1. Eggs, 4 
2. Onions, 1, finely chopped
3. Tomato, 1, finely chopped
4. Red Bell Pepper, finely chopped, 1/4 cup
5. Yellow Bell Pepper, finely chopped, 1/4 cup
6. Green Bell Pepper, finely chopped, 1/4 cup
7. Carrot, finely chopped or grated, 1/4 cup
8. Green Chilies 1-2, finely chopped
9. Ginger, 1-inch, grated
10. Oil, 2 tbsp
11. Cumin Seeds, 1/4 tsp
12. Red Chili Powder, 1/2 tsp
13. Turmeric Powder, 1/4 tsp
14. Black Pepper Powder, 1/4 tsp
15. Coriander Powder, 1/2 tsp
16. Salt to taste
17. Coriander Leaves, 1 tbsp, chopped

METHOD:

Serving Size: 2-3

Crack the eggs into a bowl. Add a pinch of salt and whisk until well combined. Set aside.

Heat oil in a wide pan over medium heat. Add cumin seeds and let them crackle. Add the chopped onion and sauté until translucent. 

Add ginger and green chili and sauté for about 30 seconds. Add the carrot and the three bell peppers and sauté for 1–2 minutes. 

Keep the vegetables slightly crisp rather than cooking them until soft. 

Add the chopped tomato, turmeric, red chili powder, coriander powder, and salt. Cook for 3–4 minutes, until the tomato softens and the mixture becomes lightly saucy.

Lower the heat. Pour in the beaten eggs. Let them sit undisturbed for about 10–15 seconds, then gently stir and fold with a spatula. Continue cooking, stirring occasionally, until the eggs form soft, moist curds.

Switch off the heat when the bhurji is set but still looks slightly glossy. Residual heat will finish cooking it. 

Fold in coriander leaves and black pepper powder and serve with toasted bread, roti, paratha, pav, or alongside green salad.

NOTES:

 In this recipe, I added a small splash of milk to the beaten eggs before cooking. It helps keep the bhurji soft and tender while also mellowing the natural eggy aroma.