Egg Bhurji

Ingredients:

2 eggs

½ small onion, finely chopped

½ small tomato, finely chopped

1 green chili, finely chopped (optional)

½ teaspoon ginger, finely chopped

2 tablespoons coriander leaves, chopped

¼ teaspoon turmeric powder

½ teaspoon red chili powder (adjust to taste)

¼ teaspoon cumin seeds (optional)

1 tablespoon oil or butter

Salt, to taste

Directions:

Crack the eggs into a bowl, add a pinch of salt, and lightly beat them. Set aside.

Heat oil in a pan over medium heat.

Add cumin seeds and let them splutter (optional).

Add onions and green chilies. Sauté until onions turn soft and slightly golden.

Add ginger and stir for a few seconds.

Add tomatoes, turmeric powder, and red chili powder.

Cook until tomatoes turn soft and mushy.

Pour the beaten eggs into the pan.

Let it sit for a few seconds, then gently scramble by stirring slowly.

Cook until eggs are fully cooked but still soft (don’t overcook).

Add chopped coriander leaves, stir once, and turn off the heat.

Serve hot with millet paratha