Aloo Anday Ki Bhujia (Bhurji)

Ingredients

• 1/4 cup oil (any kind)
• 1 tsp cumin seeds
• 1 medium onion (finely chopped)
• 1 small to medium tomato (finely chopped)
• 2-3 small to medium russet potatoes ( peeled and cubed 1/4 inch thick*)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp mild red chili powder (use less if yours is spicy)
• 1/2 tsp heaped turmeric powder
• 1 1/4 tsp salt (divided)
• 6 large eggs
• 2-3 tbsp cilantro leaves (chopped)
• 1-2 small green chili peppers (chopped)

Instructions

1. 1

   Heat a nonstick pan over medium-high heat. Add the oil, cumin seeds, and onions and sauté until golden, about 8 minutes. Add the tomato, potatoes, spice powders, and 3/4 tsp salt and sauté for 2-3 minutes.

2. 2

   Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Allow the potatoes to cook for about 20 minutes, stirring a few times in between, until completely tender and well-cooked. If you feel the potatoes may stick to the bottom, add a splash of water.

3. 3

   Meanwhile, in a small bowl, whisk together the eggs, cilantro, green chili peppers, and ½ tsp salt.

4. 4

   Raise the heat to high and add the whisked eggs. Sometimes I like to drizzle in a bit of oil here, but this is optional. Cook, stirring constantly, for 2-3 minutes, or until the eggs are just cooked through.