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.
2 Tbsp. oil
1 large cauliflower, cut into florets
3 potatoes, peeled and cubed
1 small onion, finely diced
2 tomatoes, chopped fine
1 tsp. cumin seeds
5 finger hot chiles, stemmed, seeded and chopped
2 Tbsp. ginger-garlic paste
1/2 tsp. tumeric powder
1 tsp. red chile powder
1 tsp. coriander powder
1/2 tsp. Garam masala powder
salt, to taste
Heat the oil in a saucepan and add the cumin seeds. When they begin to splutter, add the onion and green chiles, then fry over a low flame until the ingredients turn light brown. Add the ginger-garlic paste, and fry for a few minutes, then add the cauliflower, potato and 1/2 cup water, Cover and boil the mixture for 5 minutes or until tender. Take 3 Tbsp. of water and mix the powders. Add this to the pot and let the pot ingredients cook together for a minute or two.
Garnish with chopped coriander leaves.