Ande ki Bhorji (Indian Scrambled Eggs)

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Ande ki Bhorji (Indian Scrambled Eggs)

 

6 eggs

salt and freshly ground pepper to taste

2 tablespoon vegetable oil

2 medium onions, coarsely chopped

1/2 teaspoon ground cumin

chopped cilantro for garnish, optional

1 to 2 green chili peppers, seeded and thinly sliced

for garnish, optional

 

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

Heat the oil in a large skillet over moderate heat and

sauté the onions until tender and golden but not

brown, about 3 to 4 minutes. Add the cumin and sauté

for 30 seconds. Reduce the heat to low and add the egg

mixture. Stir frequently until the eggs are cooked to

the degree you prefer. Serve garnished with cilantro

and chili peppers if desired.

Serves 4 to 5.

 

 

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