AFGHANI EGGS

Although the name of the dish is Afghani omelette but this dish seemed more like poached eggs, so let's go with the name 'Afghani eggs'. The beauty of this dish is its simplicity and its compatibility with a healthy diet. Starting the day with a hearty breakfast is essential and nothing beats this delicacy. There are many positive feedback of this dish but I don't like it at all. My mom used to make it pretty often but it never hit my taste buds the way it did for everyone else, and I have no idea why. I remember being scolded to the highest extent for not having these, but I still took the effort to make this. Can you guess why? Duh my hubby! I ended up giving in to his several month's worth coaxing, although I made it as a surprise. He had a very important submission and was in dire need of some pampering. So, I made him Afghani eggs. Yes, we get very happy with simple gestures! Let's see how that turned out.

First off, I had to prepare my vegetables for the gravy. I chose to keep it simple and used potatoes, onions and green chili. I chopped them up and soaked the potatoes in water for 5 minutes to get rid of the excess potato starch. While my potatoes are soaking, I started sautéing my onions and green chili in a pan smeared with oil on medium heat and seasoned it with salt, turmeric powder, and red chili powder. Oh! Before I added in the onions, I did fry up a little cumin to add in its nutty flavor. I, then, threw in the potatoes with a little bit of water to cook them thoroughly. While the potatoes were slightly undercooked, I cracked some eggs, dropped it on the gravy, and put the lid on. You can season the eggs with salt again but I left as it is, the salt in the gravy seemed enough to me. Also, I don't really mind eggs without salt. Once everything was cooked thoroughly, I took them off the heat which was on medium throughout. Next I just couldn't serve it with steamed rice, so the quickest rice recipe I could make was vegetable kichuri. This kichuri was another experiment, since I used bitter gourd as one of the vegetables. The bitter gourd I got this time aren't too bitter, actually not bitter at all. So I threw some in the kichuri too, along with cauliflower and cabbage. I did polish up my kichuri recipe. But I will leave that for another blog.

By the way, the look on my hubby's face, when I pulled him out of his desk and showed him the menu, was priceless. Strangely what made him happier was the fact that I made enough for two meals, probably because he thought I won't make it again. But honestly I enjoyed it too, I guess I understand my mom a little better now. I never understood why she cooked dishes she absolutely hated or dishes that completely wore her out. I think I know now, nothing made her happier than our smiling and excited faces.