Place the pan on a medium flame on the stove. When the pan is dried of all water, pour very little oil…well that’s my approach as am very conscious on using excess oil. You could be a little more liberal with oil if you are fine with well fried food. Do not use mustard. Instead break 5 cashew nut halves into small pieces and put them in. Leave them in the low flame and keep sautéing, by shaking and tossing the contents with a wooden spoon, so as to evenly spread and avoid burning. Once the cashew pieces turn a little brown, drop in about 10 dried grapes and keep sautéing for 3 minutes. Grab a bunch of corn flakes and put them in. If you can find the Kellogs cornflakes with the mix of nuts in them, that will be the best. Do not use any other corn flakes mixtures. Sauté the contents for 3 minutes and remove the contents into a separate plate.
Place the pan again on a medium flame on the stove. Pour oil as per your preference, but limit to a maximum of 2 and half teaspoons. Drop in a pinch of mustard seeds and wait for them to burst and settle. Break two hen eggs and pour them in. Do not allow the egg to settle and start mixing and shredding immediately. A fried tan layer may get created on the bottom of the pan. Please do not hesitate to scrape the fried tan that has stuck to the bottom of the pan. Getting the plan clear of the egg tan is a good approach as that approach fries the egg pretty well. Spray half a teaspoon of pepper and sprinkle salt in small amounts so that we could progressively taste and see if the right amount of salt has set in. Continue sautéing until most of the egg shreds have the brownish coat.
Drop in the fried cashew nut, grape and corn flake mix into the pan and sauté well again. Empty the contents into a bowl. The Nutty Egg Bhurji is ready for you. Relish it with roti or toasted bread and a cup of hot coffee. If it is raining outside, don’t hesitate to sit close to a window at home and have this watching the pitter patter. You will love it.