Egg Bhurji



  1. Coconut oil – 2 tbsps.
  2. Mustard seeds – 1 tsp. (optional)
  3. Onion – 2 medium numbers; finely chopped
  4. Ginger – 1 tsp.; finely chopped
  5. Greenchilly -2 numbers; finely chopped
  6. Turmeric powder – 1/4 tsp.
  7. Kashmiri Chilly powder – 1 tsp.
  8. Tomato –  1/2 cup; finely chopped
  9. Egg – 3 numbers; lightly beaten with 3 pinches of salt
  10. Garam masala powder – a pinch
  11. Salt as needed


  1. Heat 2 tbsps. of coconut oil in a wok. Add the mustard seeds and allow them to splutter. Now stir in the onions, the julienned ginger and the chopped greenchillies. Saute’ till the onion turns golden brown in colour.
  2. Add turmeric and kashmiri chilly powders and stir fry for a minute.
  3. Add the chopped tomato and fry till oil is visible.
  4. Add the beaten eggs and wait till the eggs are partially set. Now scramble well till the mixture is completely dry. Finally add the garam masala powder and mix.
  5. Serve hot with chapathi or rice.
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