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| Egg Vindalho |
-Brian Mendonca
INGREDIENTS
METHOD
After pottering around with eggs in their burji avatars, this week I decided to be more adventurous. I very grandly decided to make an egg vindalho - since the house was stacked with eggs. I took my cue from a 3-minute video on the internet (which I can't find now). Easier said the better.
So first I boiled 6 eggs in a vessel and allowed it to continue boiling for about 10 minutes more. While this was happening I put in some coconut oil in a deep-bottomed pan and let it smoke. Instead of cumin seeds (jeera) I put in saunf or barishab. They both looked the same, so I could not be blamed. Queenie noticed the disaster and showed me where the cumin seeds were. It is so important to know your pantry!
After the seeds spluttered I put in a dash of chilly powder, turmeric powder, cinnamon powder and salt. I almost forgot the ginger garlic paste. After a while I put in the onions. After a little while, the tomatoes.
It tasted nice with paos for breakfast. However the vindalho - which has Portuguese antecedents - did not turn out as expected. The onions and tomatoes were lumpy and did not become a curry. Queenie said that they need to be cut finer. Nevertheless the goodness of the eggs was not to be denied.
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