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|Alternative names||Egg Khagina, Anda Bhurji|
|Place of origin||Indian subcontinent|
|Main ingredients||Eggs, onions, chilies, spices|
Egg bhurji is a dish originating from the Indian subcontinent. 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. It is usually served with rotis or naan or pav/bread in Mumbai.
- 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.
- Egg bhurji, BBC GoodFood
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