Prepare the Egg Mixture: Crack the 5 eggs into a large bowl. Add a pinch of salt, turmeric, garam masala, red chilli powder, and chopped coriander. Whisk everything together until well combined.

Scramble the Eggs: Heat a pan with oil (or butter). Pour the egg mixture in and scramble it gently until fully cooked. Once the bhurji is ready, remove it from the pan and set it aside on a plate.

Sauté the Aromatics: In the same pan, add a little more oil. Add the finely chopped onions and sauté on medium heat until golden brown.

Add Ginger, Garlic & Tomatoes: Stir in the ginger-garlic paste and cook until the raw smell disappears. Then, add the chopped tomatoes and cook for another minute until they soften.

Add the Spices: Lower the heat. Add the cumin-coriander powder, garam masala, Kanda Lasun masala (or red chilli powder), turmeric, and salt. Sauté the masala mix well.

Combine the Eggs and Spices: Bring the scrambled eggs back into the pan. Mix well so the eggs are fully coated in the beautiful spice mixture. Cook for 1 minute.

Create the Gravy: Pour in the warm water and stir. Add a bit more fresh coriander on top.

Simmer and Serve: Cover the pan and let the Egg Bhurji Curry simmer on low-medium heat for 5 to 7 minutes. Turn off the heat and serve hot!