Egg bhurji recipe in 20 mins

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Chop the onions and tomatoes finely. Slit the green chili and cube the bell pepper if using.
2. Break the eggs into a bowl, check for shell pieces, then add salt and turmeric and beat until frothy. Set aside.
3. Heat oil in a pan, add the cumin seeds and curry leaves if using.
4. When the seeds begin to splutter, add the onions and chilies and sauté until the onions turn golden.
5. Add the ginger garlic paste and fry for about 1 minute until fragrant.
6. Add the tomatoes and sauté until soft and completely mushy. If using bell pepper, add it now and fry for 2-3 minutes until partly soft.
7. Pour in the eggs and scramble lightly. Keep cooking, stirring and scrambling once more.
8. When the eggs are soft-cooked, sprinkle over the garam masala and red chili powder. Stir and fry for 1-2 minutes.
9. Taste and add more salt and chili powder if needed.
10. When the eggs are fully cooked, turn off the heat. Garnish with coriander and, if you like, a squeeze of lemon juice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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