Today I decided to give the anda burji a twist. Inspired by a colleague's version of it at work I thought I'd give it a try. How would a dash of Goan sausage go with the (by now) staid anda burji? I mean what do I lose? I also like the phrase, 'and the eggs were sitting in the fridge' on one of the recipe sites I surfed. Queenie had picked up a whole bag of eggs yesterday and informed me about it. This is how it went.
Prep time: 40 mins
Cooking time: 20 mins
To serve: 3
INGREDIENTS
Goan pork sausage - to taste
Eggs: 6
Onions (medium) - 3
Tomatoes (medium) - 3
Green chilly - 1
Ginger-garlic paste - 1 tbsp
Turmeric - 1 tbsp
Chilli powder - 1 tbsp
Pav bhaji masala - 1 tbsp
Salt -1 tbsp
Mint - 5 leaves
Cook the sausages in water separately for about 20 minutes till they become soft. Whisk the eggs separately. Put oil in the pan and saute the onions and chilly on the medium flame of a large burner. Add the ginger-garlic paste, turmeric, chilly powder, pav bhaji masala and the salt. Mix well. Add the tomatoes. When the mix is blended transfer pan to small burner. Add the whipped eggs. Check to see if the sausages are cooked. If they are, tip them in with the sausage gravy into the non-stick wide-bottomed pan. Stir the whipped eggs, the sausages, and the onion-tomato mix and let it blend in and absorb the flavour of the masalas. Keep tasting to see if it tastes right. Close the pan and allow it to cook. Switch off the flame. Open the pan to let out the steam, and stir the mix. Close the pan again. Do this about three times. Serve hot with Goan pao.
The anda burji with Goan sausage tasted good. It just melted in the mouth. As an afterthought I had put some butter as a topping but the taste tended to get a bit salty. Queenie suggested that one should plan how to add the salt in advance. If one wants to add butter one should sprinkle less salt. For me it was a blend of the Bombay style anda burji and Goan sausages - the best of both worlds!
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Original recipe by Ayeesha. Picture taken by Brian Mendonca on 2nd October 2020.
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