Heat a non-stick skillet on medium-high heat. Wait for it to get hot, about 30 seconds, and add oil, chopped chili, onions, mushroom and ginger. Saute for 2-3 minutes, until onions soften.
Add chopped broccoli, tomato and all the spices and saute for 2 minutes.
Beat the eggs well and add to the pan. Using a heat-safe spatula, start scrambling the eggs by gently moving the eggs across the pan. Make sure to scrape the sides into the center, as this is where eggs tend to dry out.
Cook till the eggs have cooked to your desired consistency. (3 minutes = medium-well eggs; 4-5 minutes = well done eggs.)
Garnish with chopped cilantro and enjoy with buttered toast, paratha or as-is!
Use a non-stick skillet: It's always best to cook scrambled eggs in a non-stick skillet. A non-stick coating prevents the delicate egg proteins from sticking to the pan.
Cook in fat: Adding fat (either oil or butter) is another layer of insurance. The layer of fat gets between the pan and the eggs and prevents them from sticking.
If you can't find Pav Bhaji Masala, skip it or use half the quantity of garam masala instead.
Always add the cilantro at the end to preserve the fresh flavor and bright green color.
Fluffy Eggs: Add 1 tablespoon of milk or half-and-half to make the eggs more tender and fluffy.
Store: Egg burji can be refrigerated in an airtight container for up to 5 days.
Not a fan of eggs? Make Paneer Bhurji by replacing the eggs with 2 cups of crumbled paneer (Indian cottage cheese).
Note: The nutrition facts below are my estimates and do not include accompaniments. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.