WHISKAFFAIR'S
Whisk 4 eggs and ½ teaspoon salt in a medium mixing bowl using a wire whisk. Set aside.
Heat butter and oil. Add ½ cup of chopped onions and saute until the onions turn translucent, stirring frequently.
Add 2 teaspoon finely chopped green chilies, 1 teaspoon finely chopped ginger, and 1 teaspoon garlic, and fry until the onions are light brown in color. Stir frequently while frying.
Now, add ½ cup finely chopped tomatoes and cook for another minute. Mash the tomatoes with the back of the ladle while cooking.
Next, add 1 teaspoon coriander powder, ¼ teaspoon turmeric powder, 2 teaspoon pav bhaji masala, and ½ teaspoon Kashmiri red chili powder, and cook for 30-40 seconds, stirring continuously.
Reduce the heat to low. Add the whisked eggs to the pan.
Stir the eggs using the ladle until they get mixed with the masala and get scrambled. Add 1 teaspoon lime juice and 2 tablespoon chopped cilantro and mix well. Serve hot.
EGG BHURJI IS READY TO BE SERVED.