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  • Writer's pictureCheyenne

Egg Bhurji


½ tbsp oil

1 tsp butter

1 tsp cumin seeds

1 small onion, chopped

1 green chili, chopped

1 small tomato, finely chopped

Salt, to taste

1 tsp coriander powder

½ tsp turmeric

½ tsp red chili powder

½ tsp cumin powder

1 tbsp cilantro, chopped

6 eggs, whisked


  1. Heat butter and oil over medium heat

  2. Once hot, add cumin seeds

  3. Add onions and green chili, sauté

  4. When onions are browned, add tomatoes and salt

  5. Cook tomatoes until soft, about 5 minutes

  6. Add coriander, cumin, red chili, and turmeric. Stir well

  7. Dump cilantro into pan right before adding eggs

  8. Slowly pour whisked eggs into pan and stir constantly

  9. Keep stirring until scrambled eggs come together and eggs are fully cooked

  10. Goes best with plain paratha’s

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