Mumbai dhaba-style Egg Bhurji

Beat the eggs until they froth a bit, with the salt, pepper, Pav Bhaji masala, butter cubes, milk and chilly powder.

To it add the ginger, green chilies, onions, tomato and capsicum. Keep aside.

In a thick-bottomed pan, add the oil, over a low flame. As it start to warm, add the egg mixture. Never cook eggs on a high flame, as the butter and eggs start to burn, giving rise to a bitter after-taste. Also it becomes overly done. You want creamy eggs.

Stir the egg mixture continuously with smooth, evenly paced movements, while the pan is over a low flame. As the egg starts to come together, mix in the coriander leaves, and take it off the flame - the residual heat will complete the cooking process.

Serve hot with buttered toast.