3 eggs, beaten
1 Tbsp butter
Salt, to taste
1/4 green mango
1 green chilli, deseeded
A teaspoon of garlic and ginger paste
A pinch of turmeric and chilli powderChop all the vegetables and them, along with the spices and seasoning, to the beaten egg. Heat the butter in the frying pan or tava and add the egg mixture. When one side is golden, flip it over. When both sides are cooked, toss into a plate and serve hot with pao.
Bhaji par eeda is a dish that is perfect for the tiffin box. Many people make it with spinach, but we prefer methi (fenugreek). You can substitute the methi with any non-leafy vegetable also, including brinjal, okra, gourd, green peas etc.
1/2 tbsp ghee
Salt, to taste
1 bunch methi, chopped
2 onions, julienned
1 tsp ginger garlic paste
A pinch of turmeric and chilli powder
1 green chilli, slit, deseeded and chopped.
Soak the methi in some salt water to draw out the bitterness and leave for twenty minutes or more. In the meantime, heat the ghee in a saucepan and add onions, cooking until they turn a pale brown colour. Throw in everything but the eggs and the methi, stirring and cooking on low heat for five minutes. Then add the methi (having first squeezed the bitter juice out) evenly in the pan, cooking for a minute or so. Make nests in the mixture and break the eggs over them. Season with salt and cover, cooking on low heat until eggs are set.
Wafer par eeda is excellent comfort food and absurdly simple to make. The wafers are usually bought from Camy, but you can use any that are fresh, salted and finely cut. This recipe comes via our friend and neighbour, Katy auntie, who often turns it into a quick lunch for one. You can substitute wafers with sali (finely-julienned, crisply-fried potato) or boiled potatoes.
1/3 cup coriander, chopped, to taste
1/2 green chilli, slit, deseeded and chopped.
Quickly dip the wafers into boiling water to draw out the oil. (You can avoid the first steam altogether, in which case the wafers will stay crisper). Put them into a saucepan and sprinkle a little water on top, to stop the wafers from sticking to the pan. No need for oil here, obviously. Add the coriander and chilli, break an egg on top of the mixture and cover. Cook on low heat until eggs are done.
Egg Chou Chou is a recipe that my mum found in an old cookbook called Swadisht Vividh Vaniyo by Shirin Kalapesi. It isn’t a wild favourite of the family but I’ve included it here for the sheer exuberance of its name.
2 boiled eggs, yolks and whites separated
Salt, to taste
Oil, to sauté
1 small potato, peeled, diced
1 onion, diced
1/4 cup coriander, chopped
1 green chilli, chopped
A pinch of turmeric
Worcestershire sauce, to taste (if you wish, you may substitute this with a chutney or sauce of your choice)
Finely chop the egg whites. Lightly fry the potato dices in a saucepan. Remove the potatoes, and add the onions and fry, together with all the chopped ingredients. Stir on low heat. Blend in the sauce and simmer for three or four minutes. Divide it into two and plate each section separately, with the yolks served atop the mixture.
Only a true egg lover will appreciate this recipe. Picnic eggs is a strange combination of devilled and Scotch eggs. You can also look at this as a sort of eeda par eedu (egg on egg), since boiled eggs are then fried in an egg batter. You can replace the ham with any meat of your choice.
250g (pre-cooked) ham slices, finely chopped
30g cheese, grated
10 boiled eggs, peeled and cut lengthwise into half
2 raw eggs, beaten until fluffy, for frying
7 green chillies, chopped
2 onions, finely chopped and fried into a baghar
Handful of semolina Hot oil, for deep frying Salt, to taste
Separate the egg whites and yolks in the boiled eggs. Mash the boiled egg yolks. Mix the ham and onions together and add in the chilli, cheese and egg yolks. Season. Mix it until it becomes malleable. Roll into balls and stuff it into the boiled egg whites. Join the two halves of the egg together. Dip this into the beaten egg and then into the semolina, then deep fry.