Egg Bhurji is a dish popular in north and western India. Its preparation and appearance are similar to scrambled eggs. The difference lies in the addition of sauteed chopped onions, chilies, and optional spices. Paneer, brain, etc may substitute the eggs.

A typical recipe would go as follows: Beat two eggs and keep aside. Fry one medium sized, finely chopped onion and two finely chopped green chillies, in a non-stick

frying pan, until golden brown, add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with the spatula into discrete lumps. Add salt, red chili powder and garam masala, and keep mixing the lot. Once the lumps are cooked, remove from flame and serve hot, with rotis or bread.

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