Ande Ki Bhorji (Indian Scrambled 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.

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6 eggs
salt and freshly ground pepper, to taste
2 Tbsp. vegetable oil
2 medium onions, coarsely chopped
1/2 tsp. ground cumin
2 tsp. chopped cilantro
1 or 2 finger hot chiles, stemmed, seeded and chopped


Beat the eggs, salt and pepper together in a bowl.

Heat the oil in a large skillet over moderate heat and saute the onions until they are tender and golden but not brown, about 3-4 minutes. Add the cumin, cilantro and chile peppers and saute for 30 seconds. Reduce the heat to low and add the egg mixture. Stir frequently until the eggs are cooked as desired.

Yields 4-6 servings.