Mushroom Egg Bhurji

1. 1

   Preparation

   • In a medium bowl, crack the 8 eggs. Add 1/4 tsp of salt and whisk vigorously until light and frothy. Set aside.
   • Ensure all vegetables (onion, tomatoes, mushrooms, green chilies) are finely chopped and ready.
2. 2

   Sauté Aromatics and Mushrooms

   • Heat 2 tbsp of oil in a non-stick pan or kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Stir in 1 tbsp of ginger-garlic paste and the chopped green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped mushrooms. Increase the heat slightly and cook for 5-6 minutes. The mushrooms will release water; continue cooking until all moisture evaporates and they are lightly browned.
3. 3

   Cook Masala

   • Add the chopped tomatoes to the pan and cook for 3-4 minutes until they become soft and pulpy.
   • Add the spice powders: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and the remaining 1 tsp of salt. Stir well and cook the masala for 1-2 minutes, until you see oil separating from the mixture.
4. 4

   Scramble the Eggs

   • Reduce the heat to low. Pour the whisked eggs into the pan over the masala.
   • Let the eggs cook undisturbed for about 30-45 seconds until the edges begin to set.
   • Using a spatula, gently push the cooked eggs from the edges toward the center. Continue this process, scrambling gently for 2-3 minutes until the eggs are cooked but still soft and moist.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle 1/2 tsp of garam masala and 3 tbsp of fresh chopped coriander leaves over the bhurji.
   • Gently fold everything together. Serve immediately with hot rotis, pav, or buttered toast.

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