When we got our packet of Café Junyali Masalas, we asked around for recipe ideas, looking for some inspiration and we got some great ideas on our Facebook & Instagram posts.
We decided to begin our cooking spree by using the Café Junyali East Godhavari Masala in a recipe our aunt loves… And the recipe comes with some history too!
About the dish:
The Amil sect among the Sindhi community in Pakistan was all about style, class, and education, even though they were not amongst the richer sects. If fish or meat was too expensive to afford, egg curry was served to the family. The Amils of today may have become richer, but the values stay as does the comfort food, egg curry.
Sindhi Style Egg Curry
By Kavita Pandit
1 Small onion
1 Green Chili
1 Garlic pod, grated
1/2 tsp Haldi
1/2 tsp Jeera
1 tsp Café Junyali East Godhavari Masala
* Finely chop an onion and green chili.
* Grate the two tomatoes.
* In a non-stick, flat bottom, frying pan put 1 1/2 tbsp oil.
* When the oil gets hot, add the garlic, jeera, onion, and chili.
* Keep stirring till golden and then add haldi, Café Junyali East Godhavari Masala, salt and tomatoes and keep stirring till the whole mixture is cooked and oil leaves the sides.
* Add 1/2 cup water, and lid it till it boils. Make sure the mixture is spread on the bed of the pan.
* Till the Masala cooks, butter some slices of pav and slightly toast it.
* Crack an egg (or two) directly on the mixture, sprinkle some salt and put a lit on it.
* Within a couple of minutes, the egg white will turn white and the yolks will turn warm and become semi-runny. Garnish the mix with a little coriander
* Gently slide the whole arrangement into a plate.
* Do not forget to give it a little sprinkle of Café Junyali East Godhavari Masala before serving!
How does it taste, you ask? As they would say in Sindhi…. “Dadho Sutho”!