Egg bhurji
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Alternative names | Egg Khagina, Anda Bhurji |
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Place of origin | Indian subcontinent |
Main ingredients | Eggs, onions, chilies, spices |
Egg bhurji is a dish originating from the Indian subcontinent, a variant of scrambled eggs that is sometimes compared with 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 naan or pav/bread in Mumbai.
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