Saturday, May 25, 2013

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 but Egg Bhurji is a different dish in totality. The difference lies in its preparation and addition of sauteed chopped onions, chilies, and optional spices. It is usually served with rotis or bread. AlsoPaneer 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. Even 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 is a relatively simple type of scrambled egg dish that is served in India and Pakistan. It can be made with a variety of ingredients that can cause the taste to range from very aromatic and spicy to mild and neutral. The eggs in the dish are usually fried in a pan and broken into small pieces, although some preparations use hard-boiled eggs that have been shredded or mashed. The types of spices in egg bhurji can include turmeric, cumin and cilantro, or they can be more robust, such as garam masala, chili pepper flakes or coriander seeds. Variations on the dish include a version that uses fresh cheese instead of eggs, and some that include fried potatoes to create a heavier meal. Most traditional recipes for egg bhurji start by frying a finely diced onion in oil or ghee until transparent or browned. A common ingredient is a paste made by chopping garlic and ginger together with a little water and salt before frying. Once the onions are done, tomatoes are often added to the pan and allowed to cook until most of the liquid has been cooked out.

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