Add the ginger, garlic and green chilies and stir fry for half a minute.
Add the chopped onions and fry till translucent.
Next add the tomatoes, turmeric powder, chili powder, kitchen king masala and salt and fry for a couple of minutes till the tomatoes break down slightly. Add mushrooms and stir fry for a couple of minutes.
Add the lightly whisked eggs and cook on medium heat, whisking to mix them well with the masala till they are cooked.
For a soft bhurji, cook the eggs until just set. If you like a well cooked bhurji, cook the eggs on low heat a little longer.
Add the butter and cheese, mix through and take off heat.
Garnish with finely chopped fresh coriander and enjoy hot on toasted bread or between buttered pav buns or with paranthas.
Variations: You can add bell peppers, green peas or mushrooms to this recipe as well! I like mine simple. Just add the vegetables to saute with onions and tomato.
Adjust spice according to your taste by changing the quantity of the green chilli and red chilli powder.
Make and serve fresh as eggs left to sit out or stored for later tends to get rubbery.