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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare and chop 1 onion, 1 capsicum, 1 green chili, 1 tomato, grate ginger and garlic to make 1 tbsp, and pick fresh coriander leaves.
Place the pan on the stove, add 2 tbsp butter, and let it melt until bubbling. Add 1 tbsp grated ginger-garlic paste and 1 piece chopped onion, then sauté until fragrant.
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Stir continuously so the ginger-garlic paste does not stick to the pan otherwise it will burn and turn bitter.
Add 1 piece chopped capsicum, 1 piece green chili, and 1 piece chopped tomato to the pan, mix well, and cook on medium flame for about 2 minutes until the vegetables soften, adding 0.5 tsp salt and 0.5 tsp red chili powder.
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Keep the flame at medium so the vegetables soften without burning the spices.
Crack and whisk 3 eggs thoroughly in a glass bowl until smooth.
Pour the beaten eggs into the pan over the vegetable mixture. Increase the heat to high, and continuously stir and scramble until the eggs are fully cooked and achieve a crumbly texture.
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Stir constantly on high heat otherwise the eggs will stick to the pan and burn unevenly.
Handle the hot pan carefully with a cloth or mitt to prevent burns.
Add fresh coriander leaves, mix well, turn off the heat, and transfer the cooked egg bhurji directly into a serving bowl.
