Beat eggs and add little milk too. This makes egg fluffy.

Keep aside

Take ghee in a pan

Add zeera & let it splutter

Now add chopped onion and sauté till turns pink

Now add ginger chili paste and saute

Add dry masalas only when you feel the rawness of onion is gone but don’t let it brown much. As it tastes good when onion bite is still felt in bhurji.

Now add all the dry masalas and sauté on low flame to avoid burning.

Add chopped tomato and peppers. Don’t cook them to be mushy, just sauté lightly.

Add beaten eggs and mix everything well.

Keep stirring till eggs get cooked and turn to solid chunks.

Don’t over do.

Switch off the flame and cover for 2-3 minutes. Bhurji won’t get dry.

Add coriander leaves before serving.

Enjoy it with plain paranthas.