Akoori (Indian Chile Eggs)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
6 large eggs
1/2 tsp. ground cumin
salt and freshly ground black pepper to taste
2 Tbsp. clarified butter
3 fresh green finger-type chiles or 4 green jalapeno chiles, seeded and finely chopped
6 scallions, chopped
1 tsp. grated fresh ginger
1 large ripe tomato, peeled, seeded, and chopped
2 Tbsp. finely chopped fresh coriander (cilantro) leaves
1/8 tsp. ground turmeric
1 medium-size tomato, cut into wedges, for garnish
fresh coriander (cilantro) leaves, for garnish
In a medium-size bowl, beat the eggs with the cumin and salt and pepper. In a large nonstick skillet, melt the clarified butter over medium heat, then cook the chiles, scallions, and ginger until soft, about 3 minutes, stirring often. Add the tomato, coriander, and turmeric and cook for 2 minutes, stirring often.
Add the eggs and cook on medium heat until congealed but not dry, about 3 minutes, lifting them gently and turning them with a rubber spatula. Once they have congealed, transfer them to a serving platter and garnish with the tomato wedges and coriander leaves. Serve immediately. This dish is great served with warm tortillas.
Makes 4 to 6 servings.
Recipe from “Some Like It Hot” by Clifford A. Wright, Harvard Common Press, 2005.