By: Payal
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Egg bhurji is a go-to dish for all egg lovers. It is quick, fuss-free and packed with flavour.
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These spicy scrambled eggs are tossed with onions, tomatoes, chilies and a bunch of flavourful spices that bring street food vibes right to your kitchen.
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4 Eggs, 2 Onions, finely chopped, 2 Tomatoes, chopped, 3 Green chilies, 1 Capsicum, chopped, 2-inch Ginger, finely chopped, 1/2 cup Coriander, 3-4 Curry leave
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2 tbsp Vegetable oil, 1 tsp Jeera, 1 tsp Red chili powder, 1 tsp Turmeric powder, Pav bhaji masala, A pinch of hing, Salt (to taste), 2 tbsp Butter (optional)
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Crack the eggs into a bowl, whisk lightly, and set them aside.
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Heat oil or ghee in a pan. Add jeera, onions, hing, green chilies, curry leaves, capsicum, and ginger. Sauté for 3-4 minutes until the onions soften.
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Add tomatoes and a handful of coriander leaves. Cook for about 2 minutes.
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Add butter, pav bhaji masala, red chili powder, turmeric powder, and salt. Mix well until the spices combine with the veggies.
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Pour in the whisked eggs and stir continuously as they cook. Keep whisking for a soft, scrambled texture.
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Top with butter and garnish with the remaining coriander leaves. Serve hot with buttered pav and enjoy!
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