From the table
Mumbai style Egg bhurji
Shared by Maitreyi Warhadpande
Why it's special
Sumant makes this regularly and we all enjoy it, including the girls!
Ingredients
Host: Varun Inamdar
Ingredients:
3 large onions
3 large tomatoes
4 green chillies
1 inch piece Ginger
2 tbsp butter
2 tbsp vegetable oil
Salt as required
1 tbsp red chilly powder
1/2 tbsp turmeric powder
1 tbsp pav bhaji masala
Handful of coriander leaves
6 large eggs
Steps
1. Start rich
Heat oil + butter in a pan. Let the butter melt and foam slightly.
2. Onions first
Add onions and sauté till soft (not too brown—keep it juicy).
3. Aromatics
Add green chilies + ginger-garlic paste. Cook till fragrant.
4. Tomatoes + spice base
Add tomatoes, turmeric, chili powder, salt, and pav bhaji masala.
Cook till soft, slightly mushy, and buttery—this masala is the heart of the dish.
5. Egg mixture trick (very Varun-style)
In a bowl, whisk eggs with milk and a pinch of salt.
→ This is what makes the bhurji creamy and soft.
6. Cook gently
Lower heat. Pour in eggs and stir slowly—don’t rush.
Keep folding, not scrambling aggressively. Aim for soft, slightly creamy texture.
7. Finish like a street vendor
Add another small knob of butter at the end. Mix gently.
8. Garnish & serve
Turn off heat, add coriander and a squeeze of lime.