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Ande Ki Bhorji (Indian Scrambled Eggs)
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
1/2 teaspoon ground cumin
Chopped cilantro for garnish (optional)
1 or 2 green chile 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 as desired.
Serve garnished with cilantro and chile peppers if desired.
Yield: 4 to 6 servings