MINTY EGGS

It is 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, it is just a waste of talent. 

Although I am not that much of a theatre person, I enjoyed. After the show, we rocked over a full Panjabi platter at the Khansama Tandoor. Yesterday too was another beautiful day with nice people around about whom I will talk later. You know I have to mention them even if later because two packets of bori arrived, accompanied by a thoughtful gift and another blissful one from a loving aunty. Life is beautiful indeed with the nice people around.

By the way, I have not blogged about 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 the winter is common among us.... Mint is not that much in use among us but when it comes to food, my acceptability is much higher than the rest in 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 Steamed Rice and / or Chapati.

INGREDIENTS :

Egg : 6-7
Mint Leaves : 1small tea cup

Fresh Coriander Leaves : 2 tbsp
Plain Yogurt : 1/2 small tea cup
Onion : 1medium [sliced]

Ginger Paste : 1 tsp

Garlic Paste : 1 tbsp
Turmeric Powder : 1/4tsp
Cumin Seeds : 2pinches
Green Chilli : 3-4
Salt : As Required

Bayleaf : 1
Oil : 3-4tbsp

METHOD :

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 & coriander leaves adding the plain yogurt.

Drain the water once cool, discard the shell of the eggs and apply little salt and 1/4 tsp of turmeric powder on them and rub well.

Heat the oil in a wok. Fry the eggs lightly in batches, take out.

Temper the oil with cumin seeds and a bayleaf! As they splutter, add the onion slices.

Keep stirring until the onion slices turn light brown. Add the ginger+garlic pastes+turmeric powder+salt. Fold in well and fry for 2-3 minutes!

Now add the yogurt-mint paste. Fold in well. Stir cook for 3-4 minutes at low heat. Add 2 big cups of water! Let boil for 4-5 minutes. Its done.

Transfer to a bowl and enjoy hot with your choice of rice or roti.