Its been a jam packed weekend and I enjoyed every bit of it. Last Saturday we went to watch the play Dear Liar held at the National University Cultural Hall of this Island City ..... and who else could portray George Bernard Shaw and Patrick Campbell better other than Naseeruddin Shah and Ratna Pathak Shah ...... based on the letters exchanged between the two over forty years of time, it was a wonderful, powerhouse performance by the latter and we had to be there. Even if Naseer had come for a 'Oye-Oye' dance, I would have gone though I never could accept my Albert Pinto taking up that role in Tridev. I do enjoy Bollywood commercial movies but cannot accept such people doing it, its just a waste of talent. Though I am not so much of a theatre person, I enjoyed. After the show, we rocked over a full Panjabi platter at Khansama Tandoor. Yesterday too was another beautiful day with nice people around of which I will talk later. You know I have to mention them even if later because two packets of bori arrived, accompanied by a very thoughtful gift and another blissful one from a loving aunty. Life is beautiful indeed with nice people around.
By the way, I have not blogged on an Egg dish for long, that does not mean my senior has stopped loving eggs. I was weaving ideas. Keeping in tune with my love for fresh herbs, I thought how about using some fresh mint leaves in my curry along with my favourite ingredient yogurt. My forefathers hail from Comilla [now Bangladesh], using fresh coriander paste in curries during winter is common among us.... Mint is not so much in use among us but when it comes to food, my acceptability is much higher than rest of my family. This Egg Curry with fresh mint paste was a kind of experimentation last week and I loved it with piping hot steamed rice. It definitely should go well with Indian / South Asian breads. Let us prepare this Minty Egg Curry together to go with fresh, hot Rice and / or Chapati.
Egg : 8
Mint Leaves[fresh pudina] : 1small cup
Plain Yogurt : 1/4small cup
Onion : 1medium [sliced]
Coriander Powder : 1/2tsp
Cumin Powder : 1/4tsp
Turmeric Powder : 1/4tsp
Cumin Seeds : 2pinches
Green Chilli : 3-4
Salt : As Required
Oil : 3-4tbsp
Wash the eggs carefully and boil in enough water adding a spoonful of salt. This helps peeling off the shells easily.
Prepare a paste with the green chillies, mint leaves adding the plain yogurt.
Drain the water once cool, peel the eggs and apply little salt and 1/4 tsp of turmeric powder on them and rub well.
Heat oil in a wok. Fry the eggs lightly in batches, take out.
Temper the oil with cumin seeds and as they splutter, add the onion slices.
Keep stirring till the onion slices turn light brown. Add the cumin and coriander powders. Fold in well. Add 1/2 small cup water.
As it comes to boil, add the fried eggs. Let boil for 2-3 minutes.
Now add the yogurt-mint paste. Fold in well. Let cook for another 2-3 minutes at low heat. Its done.
Transfer to a bowl and enjoy hot with your choice of rice or roti.