In a big bowl beat the eggs with a pinch of salt. Chop onions, tomatoes, potatoes, green capsicum, ginger, coriander leaves and keep aside.
Heat oil in a non stick pan. Add cumin seeds and when they start to sizzle, add chopped onions, potato, curry leaves and ginger. Stir fry for 2 minutes.
Now add salt, turmeric powder, pepper coarse, cumin powder, pav bhaji masala and red chilli powder. Mix well and fry for 5 minutes.
Add tomatoes and capsicum. Stir fry for another 5 minutes.
Add coriander leaves, mix and pour the beaten eggs into. Keep on stirring the mixture until eggs are cooked.
Serve Egg Bhurji with roti, pavs, parathas or bread.
Nutrition Information
Serving size: 3-4
Recipe by My Indian Taste at http://myindiantaste.com/egg-bhurji-recipe-anda-burji-recipe-indian-scrambled-eggs/