Prepare Eggs: Begin by cracking the eggs into a bowl and beating them until well combined. Set them aside for later.
Heat Oil: In a pan, heat the vegetable oil over medium heat. Once hot, add the cumin seeds and allow them to sizzle.
Sauté Onions and Chilies: Add the finely chopped onions and green chilies to the pan. Sauté them until the onions turn translucent and take on a light golden color.
Add Ginger-Garlic Paste: Stir in the ginger-garlic paste, and cook for about a minute until the raw aroma dissipates.
Spice it Up: Add the turmeric powder and red chili powder to the pan. Mix these spices well with the sautéed onions and chilies, ensuring they evenly coat the mixture.
Tomato Magic: Add the finely chopped tomatoes to the pan. Continue cooking until the tomatoes soften and release their juices, and the oil begins to separate.
Scramble the Eggs: Once the tomato mixture is well-cooked, pour in the beaten eggs. Gently scramble the eggs within the mixture, ensuring they are evenly distributed.
Season and Garnish: Season the Egg Bhurji with salt according to your taste. For a burst of freshness and color, garnish the dish with freshly chopped coriander leaves.
Serve Hot: Transfer the piping hot Egg Bhurji to a serving plate. It pairs wonderfully with bread, roti (Indian flatbread), or simply on its own.