Egg Bhurji is a quick-to-make, Indian-style scrambled egg dish packed with veggies, spices, and aromatics and usually served with roti or pav, which are small bread rolls.

To make Egg Bhurji, start with cooking oil — you can use butter or neutral oil, but ghee works perfectly with this kind of recipe.

If you're using whole spices like mustard seeds, toast them in a skillet for about 30 seconds until they sizzle before adding the other ingredients.

Start by adding onions, followed by green chile and ginger, and lastly, mix tomatoes and spices like turmeric and garam masala. Cook each item for two to three minutes until soft.

Add whisked eggs, and stir them into the mixture at medium-low heat. Cook for around two minutes until you get a soft, creamy scramble, and season with salt and pepper to taste.

You can top it off with cilantro for a fresh, herby finish or play around with the ingredients, adding more chili powder, lemon juice, or veggies to your taste.