Subject: Ande ki Bhorji
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 25 2000 - 04:18:10 EST
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F O O D F U N N Y
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Here's a cute one from a reader identifying herself as "your adoring
handmaiden June":
A man went to the doctor and said, "Doctor, I have a strawberry in my
ear!"
The doctor said, "I've got cream for that."
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T O D A Y ' S R E C I P E
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This is a popular breakfast dish in India, where it is usually served
with paratha or other Indian bread. It is typically cooked until the
eggs are thoroughly cooked, and the result is a mass of large chunks
of onion-studded eggs, but you can cook yours to the degree you prefer
for scrambled eggs.
Ande ki Bhorji (Indian Scrambled Eggs)
6 eggs
Salt and freshly ground pepper to taste
2 Tbs (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.
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