Egg Bhurji

• 2 tbsp Oil
• 1 tsp Jeera (cumin seeds)
• 2–3 Green chillies (chopped)
• 2 tbsp Fresh coriander (chopped)
• 4 Garlic cloves (chopped)
• 1 medium Onion (chopped)
• 1 medium Tomato (chopped)
• 1/4 tsp Haldi (turmeric powder)
• 1 tbsp Aazol’s Ghati Masala
• Salt (to taste)
• 4 Eggs

Method:

1. Heat Oil and Sauté Aromatics:

Heat oil in a pan. Add jeera and let it splutter.

Add chopped green chillies, coriander, and garlic. Stir for 1–2 minutes.

2. Cook Onions:

Add chopped onions and stir. Cook until golden brown.

3. Add Tomatoes and Spices:

Stir in chopped tomatoes, haldi, Aazol’s Ghati Masala

Mix well, cover the pan, and let it cook until the tomatoes soften.

4. Prepare the Egg Bhurji:

Remove the lid and stir the cooked mixture.

Break eggs directly into the pan and stir continuously to scramble them evenly with the masala.

5. Finish with Fresh Coriander:

Add more chopped coriander for freshness and stir well.

6. Serve Hot:

Serve the egg bhurji with pav, roti, or as a filling for wraps or sandwiches.

Tips:

Custom Spice Level: Adjust the quantity of Aazol’s Ghati Masala and green chillies to match your spice preference.

Add Veggies: Include diced capsicum or peas for added texture and nutrition.

Perfect Consistency: Avoid overcooking the eggs to keep the bhurji soft and fluffy.

Savour the bold flavours of this classic dish, made extraordinary with Aazol’s Ghati Masala!