Heat oil in a pan and add the the jeera, spring onions and chilles.
Saute them for few minutes.
Add tomato and mix well.
Add chilli powder, salt, garam masala and ginger garlic paste and saute.
Add half a cup of water and put it on a high flame.
Break the eggs and unfold into this mixture.
Stir till the mixture spreads.
Cook for 2 mins on high flame.
When the burji is done cover with lid and put off the flame.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.