Hyderabadi Egg Burji / Ande ka khageena

 Hyderabadi Egg Burji

Main ingredients

Eggs - 10

Oil - 4 tbsp

Onions - 2 medium 

Green chili - 2 chopped

Tomatoes - 1 small sliced or 1/2 medium sliced

Ginger garlic paste - 1 tablespoon

Spices:

Turmeric powder - 1/2 tsp

Salt to taste

Red chili powder - 1.5 tsp

Kashmiri red chili powder - 1 tsp

Coriander powder - 3/4 tsp

Cumin Powder - 1/2 tsp

Meat masala / Garam masala - 1/2 tsp

Extras

Coriander Leaves - 1/2 cup chopped

Green chilis - 2 whole

A handful of chopped methi (optional - I did not use it)

Method:

1.Heat oil in a pan, add onion, green chili fry till light brown color, 

2.Now add ginger garlic paste, spices, and mix well.

3.Now add tomatoes and mix well and cook till tomatoes are tender

4.Now break eggs and close the lid and cook for 5-6 mins until eggs half cooked

5.Now add methi leaves, coriander leaves, green chilis and mix lightly keeping the egg scrambled in big chunks

6.Now cover and cook on low flame for 10 mins. Switch off and serve.