Ande ki Bhorji
(Indian Scrambled Eggs)

6 eggs
Salt and freshly ground pepper to taste
2 Tbsp (30 ml) vegetable oil
2 medium onions, coarsely chopped
1/2 tsp (2 ml) ground cumin
Chopped cilantro (coriander leaves) for garnish (optional)
1 - 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 saute the onions until tender and
golden but not brown, about 3 to 4 minutes. Add the cumin and saute
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 6.

Bon appetit from the Chef and staff at World Wide Recipes

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