Beat the eggs with salt until well mixed.

Heat oil in a skillet. Add a pinch of asafoetida and cumin seeds, then add ginger-garlic paste and finely chopped onion. Sauté until the onion is lightly browned. Add turmeric, red chili powder, coriander powder, garam masala, and tomatoes. Cook until the tomatoes are soft, then add 1 teaspoon pav bhaji masala.

Add the beaten eggs to the skillet and stir continuously. Add dried fenugreek leaves. Garnish with chopped cilantro and green chilies. Your Anda Bhurji is ready to serve.