Wish you all a very happy new year.
We returned from our holiday trip last week. I had cleaned out the fridge before going on a week long vacation. The only available things were a couple of tomatoes and eggs. We were craving for something spicy and I made this dish similar to egg patia . Some 4 years ago, few of our friends had invited us for dinner and they had served something similar. So both these recipes were inspirations for this. I served this with rice and a simple dal.
Ingredients: 4 eggs 1/2 cup onion 1/4 cup tomato 1 tbl spn fresh/frozen coconut 1 tea spn coriander seeds 1 tea spn cumin seeds 4-5 red chillies 3 cloves 1″ cinnamon 1/4 tea spn fenugreek (methi) seeds 1/2 tea spn fennel (badishepi/soamp) seeds Oil Salt
Method: In a flat bottomed pan, heat oil and fry all spices. Then add 1/4 cup onion and fry for few minutes. Add tomato, coconut, salt. Fry till tomatoes are soft. Grind to a paste (do not add too much water. Make it chutney consistency). In the same pan, heat some more oil and fry remaining onion. Add the paste and spread it evenly in the pan. Add the eggs on top. Sprinkle little salt (masala already has salt, here only the eggs needs little more salt). Slightly poke the egg yolks. Cover and cook till the eggs set. Cut it into pieces and serve hot.
PS: If you cook the eggs too long, they become rubbery. So take it off the heat once they set.
Serves : 3-4 Preparation time : 20mins
Pictorial:
The specialty of Konkani seafood dishes is – they are almost always quite spicy and made with coconut. A drizzle of coconut oil on top of these, with hot rice tastes heavenly. I can’t stress enough on how much I miss these dishes here. Being from coastal area, we always got very fresh fish and relished these spicy dishes made at home. Don’t know why I don’t make these often here.
Last week I was talking to my friend Hema over the phone. Like every time that we talk, she mentioned that she had a spicy sungta sukke that day. Ohh, just the name of it, made the Konkani girl in me crave for it. I kept thinking about it for next two days. Then finally gave up and asked her to give me her recipe. This is what she gave me, I tried on Sunday. We had awesome lunch.
Well, Hema’s recipe is slightly different than what aayi uses for dhoddak. We usually don’t use coriander and teppal/tirphal in same dish. Here is my aayi’s version. Also, I have rarely seen the usage of non-fried coriander seeds in aayi’s cooking. But for once, I wanted to try the recipe as it is, without modifying. It came out really well.
Ingredients: 1 lb (0.45kgs) prawns 2 tbl spn fresh/frozen coconut 9-10 red chillies (if you can handle more, increase it) 1/2 tea spn coriander seeds 3-4 teppal/tirphal 2-3 kokum pieces Salt
Method: Grind the coconut with red chillies, coriander seeds to a very smooth paste. Do not add too much water (This needs a good Indian mixer). When it has become very smooth, add teppal and run the mixer for just couple of seconds. (Note: teppal should never be ground. It will entirely spoil the dish. This step is just to bring out the aroma, but not for grinding it). In a thick bottomed pan, mix the paste with prawns, kokum, salt. Cook it on a low heat till prawns are done. Serve as a side dish with rice. A little coconut oil drizzled on it tastes great.
Serves : 3-4 Preparation time : 20 mins
Pictorial:
