Kanda Keri Par Edu - Eggs Over Ripe Alphonso Mangoes

I did post an age-old recipe (Kera Na Cutlace) sometime last week. While the mango season is still on, I thought I’d dish out yet another ancient gem. These recipes belong to the time when our grand moms (or their mum) ruled the kitchen arena. They were tough women and led tough lives. Times were tough too, and they ensured the family stayed warm and fed during those times. No wastage was the prime rule. Over-ripe fruits were converted into jams or marmalades; sometimes they were cooked into savoury side-dishes like cutlets or the recipe I am publishing right now.

Will everyone like this recipe? The honest answer to that will be a ‘no’. Most are going to make a face and wonder how sweet, ripe mangoes will pair with the spices mentioned. In defense of the recipe, I will say, our grand mums knew exactly what they were doing when they cooked this so, trust the judgement of the ‘grand old girls’ and give it a shot. The outcome could well be that you fall in love with the dish. Go on, be brave. 😊

This dish came to my notice somewhere around 2016 when Zarina Cama Clowsley posted it at my food forum, on FB. While I’ve cooked this dish many times, this is the first time I've chosen to document it for future generations.

Ingredients:

6 mangoes, peeled and chopped (ripe Alphonso only)

4 medium onions, chopped fine

6 green chilies, chopped fine

1 teaspoon ginger-garlic paste

1 heaped teaspoon red Kashmiri chilli powder

1 teaspoon cumin seeds

6 – 7 tablespoons oil

Salt to taste

Half a handful coriander leaves, finely chopped

A few springs fresh coriander leaves, finely chopped or a large pinch of dry coriander leaves (for garnish)

Salt to taste

3 eggs, beaten, with a pinch of salt added

Method:

1.    Heat oil in a non-stick pan, add cumin seeds and allow to splutter.

2.    Add green chilies and onions.

3.    Sauté until the onions lose their sharp smell and the aroma of sweet onions reaches your olfactory senses. At this point cook will have begun to turn light brown.

4.    Add ginger-garlic paste, red chili powder and a bit of salt and sauté. Do not allow the spices to burn.

5.    Add the chopped mango pieces.

6.    As the mangoes heat, they will begin to turn mushy. Use a spoon and keep mashing the mangoes as you sauté them.

7.    Once the mangoes are all mushy, continue cooking until they begin to caramelize a bit. At this point, the oil, too, will begin to separate from the corners of the pan.

8.    Add the chopped coriander leaves (save some for garnish if you wish). Give the spiced mangoes a good mix.

9.    Lower heat and evenly flatten the spiced mango in the pan.

10. Pour beaten eggs onto the mango mixture. Cover and cook until the eggs are semi-set.

11. Open the lid and sprinkle the fresh coriander leaves (or the dry coriander  leaves) and continue cooking until eggs are set.

12. Cut into wedges and serve with bread or chapatis.

Chef Notes:

1.    We have always cooked this with ripe or over-ripe Alphonso mangoes hence do not ask me if other varieties of mangoes will work. I haven’t tried it, hence cannot say.

2.    If you are wondering what the flavour profiles of this dish will be like, allow me to simplify that for you. Spicy and sweet! The tip of your tongue will constantly feel the hit of spice (with a back note of sweet flavours).

3.    While I did add fresh coriander leaves to the spiced mango mix, I chose to garnish the eggs with dry coriander leaf powder. (Please do not confuse coriander LEAF powder with coriander SEED powder). The reason I did that was because mum will not touch food that has coriander as garnish. I cheat; I chop it fine and add it to dishes to enhance the flavour but if I garnish the dish with fresh coriander there is a chance, she may change her Will. Nope, not taking that chance at all! 😄

4.    If you choose to cook the spiced mangoes in advance and pour eggs over them just before you sit down for dinner, that’s fine too. Please ensure the spiced mango mixture is thoroughly heated before you pour the eggs. Eggs when set over a cold, cool or warm base will sink to the bottom of the pan. That will feel like a major letdown.

5.    I have tried this dish with whole eggs and beaten eggs. My honest take on this is, whole eggs simply do not match the dish in terms of texture. The whole eggs feel weird to the palate, too, when paired with the spiced mango. Then again, you may feel differently so give it a try any way you see fit.

6.    When the eggs are cooking the mangoes will char a bit from the bottom. Do not fret over this at all coz those charred, crisp bits are the best parts. They may not look good on a plate but, I promise, they’ll feel like heaven on your palate. 😉 If you aren't fond of charred bits, I'd suggest you keep an eye on the eggs and take them off the stove as soon as they are set. 

7.    Heartfelt thanks to Zarina Cama Clowsley for always sharing all her recipes so generously. ❤️

8.    You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

Some more (old and new) photohgraphs: