Egg bhurji
 Egg Bhurjee (Hindi - Anda Bhurjee) | |
| Alternative names | egg khagina, Anda Bhurji |
|---|---|
| Place of origin | India, Pakistan |
| Main ingredients | Eggs, onions, chilies, spices |
 Cookbook: Egg bhurji  Media: Egg bhurji | |
Egg bhurji or egg khagina (as it is known in Pakistan) or anda bhurji is a dish popular in north and western India and Pakistan. It is often confused with scrambled eggs and the Parsi dish akuri. The difference lies in its preparation and addition of sautéed chopped onions, chilies and optional spices.[1] It is usually served with rotis or Indian naan bread.
Variations
- Paneer may be substituted for the eggs.
- Tomatoes can be added to the beaten eggs before adding them into the pan giving the dish a tangy flavor.
- Boiled potatoes cut into small cubes are added to make the dish more filling.
- Peas, carrots, capsicum and other similar vegetables can be added to the dish, improving the dish's taste and its nutritional value.
References
- ↑ Egg bhurji, BBC GoodFood
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