Spicy Indian Egg Bhurji with Fresh Herbs

1.Heat the oil in a large skillet over medium heat.

2.Add the finely chopped onions and sauté until they turn translucent, about 3-4 minutes.

3.Stir in the ginger-garlic paste and green chilies, cooking for another 1-2 minutes until fragrant.

4.Add the chopped tomatoes and bell pepper, cooking until the tomatoes soften, about 5 minutes.

5.Sprinkle in the turmeric powder, red chili powder, and salt, mixing well to combine.

6.In a bowl, beat the eggs until well mixed, then pour them into the skillet with the sautéed vegetables.

7.Stir continuously to scramble the eggs, cooking until they are just set but still creamy, about 3-4 minutes.

8.Remove from heat and sprinkle garam masala and chopped cilantro over the top, mixing gently to combine.

9.Serve hot with fresh lemon wedges on the side.