This simple classic dish, can be made in a million different ways, why in India itself there are many ways of creating this lip smacking delicacy. The Kerala Egg Curry is subtly spiced sauce made with coconut milk; the Mangalorean recipe calls for use of boiled eggs, coconut and red chilies; the Punjabi Egg Masala or anda curry is a spicy curry with boiled eggs,spices and cooked in onion, tomato gravy; the Kolhapuri egg curry has robust flavours and is made by grinding spices along with poppy seeds, the Shahi Egg Curry is rich and is made with cream and sprinkled with kasturi methi and the Gujarati egg curry…am joking most Gujarati’s stay away from all things non-vegetarian, unlike me. My recipe is a combination of flavours I have come to love and understand better over time.
This is as traditional as it gets! A Sunday afternoon lazy lunch with piping hot dal-dhokli. Its a perfect combination of proteins and carbs or rather dal and roti, but all mixed into one dish…the Indian pasta as my cousins often call it! Just like pasta, this dish needs to be made on the spot and served hot to really relish it. What’s more it can be enjoyed as a one-pot dish or you can enjoy it with some steamed basmati rice too. Either way, this is one dish that grows on you and can be made as festive as you wish–with simple easy additions of broken cashew nuts, raisins and dried dates (kharek).
It’s not often that I get into the mood of eating typical indian food but when i do a few dishes from my state always find their way into my kitchen. Sambhariya also known as olio is one such speciality of Gujarat. A winter food it is best eaten with bajra na rotla and khatta meetha moong, made with lots of garlic and yoghurt.
The flavours in this dish come from the marriage of coconut with coriander and the dry spices and of course lots of oil. Though the dish when presented seems like an awful lot of work, its the pre cooking that takes the longest. But if you can access grated coconut nothing like it.
This popular Indian dish is served in various ways. People from Gujarat blast the brinjals, skin and pulp them and serve it with chopped green onion, white onion, green garlic and raw powdered masalas with loads of oil. This is usually eaten on a cold day with bajra ka rotla and jaggery. Those in the north however cook the brinjal pulp yet again with onion and tomato and masalas. Some even add yoghurt. I prefer the double cooked version without the yoghurt.
What’s however interesting is that the roasted and pulped brinjal is also used for a lot of Mediterranean dishes, the closest rival is the classic Baba Ganoush or the egg plant dip!
Nothing lights up my husbands face on a weekend morning better than a breakfast of eggs Benedict. And yet it took me quite some time to master the Hollandaise sauce-the most important ingredient of this super awesome buttery sauce. It either went to sour or had raw egg yolks! Thankfully never got scrambled.
But once you’ve got the technique right, you’ve to stick to it and not try to many innovations except for flavour additions.