In a deep wok/pan, heat 2 tbsp oil on medium flame. You can also use butter if you'd like.
Add 4-6 cloves of chopped garlic and 2 tsp grated ginger. Also add 7-8 chilies slit vertically.
Roast for 2-3 seconds/until fragrant.
Reduce the flame and add finely chopped onions. Add a pinch of salt to speed up the cooking.
Add pinch of asafoetida, 1 tsp turmeric.
Also add 1 tbsp garam masala and 1 tsp of chaat masala. Mix everything together.
Cover the pan with lid and let the onions cook until translucent. About 5 mins.
Then reduce the flame.Now crack eggs one by one.
If you are unsure of cracking the eggs clean into the pan, crack them in a bowl and then add.
I have used 5 eggs for 2 people.Now mix everything vigorously.
Make sure the masala is covered over all the scramble.
Keep mixing until the eggs solidify/cook.
Adjust salt and add a pinch of black pepper powder.
Cover the pan with lid and let it cook for 5 mins on low.
Garnish with finely chopped coriander and then serve hot.
Lather bread with butter and toast until crisp.
Serve egg bhurji with toasted bread.