Chop onions & tomatoes finely. Slit green chilli & cube bell peppers (optional).

Rinse a bowl and break the eggs to the bowl. This way egg doesn't stick to the bowl.

Check for shells. Add salt and turmeric. Beat the eggs until frothy & Set aside.

Heat oil in a pan. Add cumin seeds & curry leaves (optional).

When they begin to splutter, add onions, chilies and saute until the onions turn golden.

Add ginger garlic paste and fry till you get a nice aroma, for a minute.

Add tomatoes and saute until they turn soft & completely mushy. If using bell peppers, add them now and fry till they are partially soft for 2 to 3 minutes.

Pour the eggs and scramble lightly. Keep cooking, stirring and scramble once more.

When the eggs are soft cooked, sprinkle garam masala powder & red chili powder all over the eggs. Stir well & fry just for a minute or 2.

Taste test and add more salt and red chilli powder if needed.

When the eggs are fully cooked, turn off the stove. Garnish egg bhurji with coriander. You can also squeeze little lemon juice while serving.

Serve egg bhurji with rice or bread/ pav or chapathi.