Egg bhurji is a dish originating from the Indian subcontinent. It is usually served with rotis, naan or pav/bread in Mumbai.
Eggs – 3 large.
Green chillies – 2, finely chopped
Green capsicum – 1, finely chopped ( I added green and red half and half)
Tomato – 1 small, finely chopped
Pepper powder – ½ tsp
Butter – 1 dollop
Coriander leaves – 3 tbsp, finely chopped
Salt – 1 tbsp
In a large bowl, break one egg at a time and whisk the egg yolks and whites together until light and fluffy.
Take a wok/ pan on medium heat and add 2 tsp of oil, add the grated ginger, the chopped onions, the finely chopped bell peppers and the green chillies. Saute those until the onions and peppers are soft and tender.
When they have cooked completely, add the butter and milk and stir well.
2. Reduce the green chilli if you like it not spicy.