Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter (salted or unsalted, replace with oil for dairy-free recipe)
  • 1/2 cup chopped onions
  • 2 teaspoons finely chopped green chilies
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon chopped garlic
  • 1/2 cup finely chopped tomatoes
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons pav bhaji masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons chopped cilantro (fresh coriander leaves)

Instruction

  • Whisk eggs and salt in a medium mixing bowl using a wire whisk. Set aside.
  • Heat vegetable oil and butter in a pan over medium-high heat.
  • Once the oil is hot, add onions and saute until the onions turn translucent, stirring frequently.
  • Add green chilies, ginger, and garlic, and saute until the onions are light brown in color. Stir frequently.
  • Now, add tomatoes and cook for another minute. Mash the tomatoes with the back of the ladle while cooking.
  • Next, add coriander powder, turmeric powder, pav bhaji masala, and Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.
  • Reduce the heat to medium-low.
  • Add the whisked eggs to the pan.
  • Stir the eggs using the ladle until they get mixed with the masala and gets scrambled.
  • Note – If you like soft bhurji, cook the eggs just until set. Remember that they will keep cooking for some time from the resudual heat in the pan. If you like perfectly cooked bhurji, then cook until the eggs are nicely cooked.
  • Add lime juice and cilantro and mix well. Serve hot.