An As-You-Like-It Curry

De-cluttering is as much about getting rid of unnecessary and surplus stock as it is about shedding undesirable fat. (Let's, for the moment, not talk about clearing the cobwebs in the mind.) Eating your way through your fridge and pantry is probably not the best way to achieve the latter objective, though it's a practical solution to the first. Donation is another, of course, but I want to eat most of what I have.

My resolve to clean out the cupboards began with the kitchen and ended at my computer - I've spent the past couple of weeks trying to eat my way healthily and steadily through my pantry and fridge, but the unceasing supply of nourishment got on my nerves and I ended up bingeing my way through it, neither making a dent in the supplies nor, naturally, cutting out the fat. The wardrobe and other storage spaces are waiting, impatiently.

De-cluttering can be so all consuming (I swear that pun just arranged itself as I was writing the sentence)! It weighs on your mind and enervates you just the way extra weight does - you want to do something about it but simply can't seem to summon up the will; then, disgusted, you attack the problem, but soon, a sense of futility takes over (it's the hard work, you see) and you go on a binge.

I don't know what the equivalent of a binge in terms of de-cluttering My Pictures on the computer is, but in food, a worse kind of binge is when you buy additional stuff to use up what you already have - say, flour, if you have too many eggs wobbling towards rottendom, or sago and extra milk, if you have too much sugar.


Taking myself firmly in hand, I called my favourite cause this morning and made an appointment with them for collection (now I can't not de-clutter); and then I made a completely as-you-like-it egg curry just to get rid of some stuff from the fridge. (Actually I'm lying - the onions got charred because I was inattentive and I had to throw them out and dream up this recipe.)

The amounts are completely arbitrary, all you need to have is some sense of proportion. (I don't.)

Eggs: 5-6, boiled, shelled, scored lightly

Grind to a paste with a little water the next three ingredients:

Coriander: Grab as much as you want
Mint: Same - grab as much as you can
Tomatoes: 5-6, halved

Seasoning: Salt, chilli powder, garam masala, turmeric - per taste
Oil: 1-2 tsp

In a large pan, heat the oil and saute the paste.

Season with all the ingredients and let it come to a boil.

Add the boiled eggs and simmer for a while or till the gravy thickens.

I imagine this gravy would taste good with potatoes, koftas, paneer and tofu too.

This goes to Haalo at Cook Almost Anything where Kalyn's Weekend Herb Blogging is being hosted this week.

Weekend Herb Blogging Coriander Mint Eggs

Egging You On

I've done a guest post for Paz of The Cooking Adventures of Chef Paz. You can read it here.

Egg Curry Guest Post