Recipe contributed by: Maharukh Mogrelia and Yours Truly

Maharukh is an avid foodie and regularly hosts Parsi food pop-ups at her home in Nana Chowk.

M for Mango per Eedu

Parsis are known for adding an egg to just about anything. In fact, in the Bawi Bride Kitchen I even have a thank you card that says, ‘When in doubt, break an eedu on it’. So, when I decided to undertake the #AtoZChallenge for Parsi food, I was very clear that I wanted to add some unique egg dishes to my repertoire.

In the first 10 days of the challenge itself, I got a lovely Eeda Pak recipe and also one for a Prawn and Egg Patio so I was quite pleased with myself. But, nothing beats a something-per-eedu and I was determined to get one of those as well. Imagine my luck then when I saw a pop-up that Maharukh Mogrelia was hosting with Authenticook that featured a Mango Akoori!

Originally when I had spoken to her about this challenge, she was going to submit a story about Keri ma Gosht. However, since I had already posted a similar recipe in a pie I convinced her to share her unique Akoori recipe instead. It seems that this recipe came about in Navsari where there were so many mangoes in the summer that they were regularly added in either raw or ripe form to whatever was cooking in the kitchen. And, while a regular akoori gets its tang from the tomatoes here it comes from the tart mango.

I was so intrigued by the recipe that as soon as she sent it across, I made a simpler version of it for Bawa Kebab’s dinner – he has quite the evolved palate and regularly has dal rice with sun-dried oregano in it, eggs with parmesan, minced lobster as well as avocado.

Nothing validates a recipe more than a child munching through it and that is just what happened here. However, while the akoori tasted nice, I felt that the recipe could be improved by increasing the quantity of mango and by incorporating the egg in a better format. And so, the Mango per Eedu was born.

When I was making it in the kitchen today, my team members made a face and told me, “Madam, yeh aap kya itna nice mango ke saath anda dal rahein ho”. But, when it was cooked and I gave her a bite to eat, her eyes twinkled in joy. Convincing a non per-eedu eater into having more than a bite means only one thing. Success! I’ve kept the recipe very similar to what Maharukh had sent across and just made a few tweaks to it. Hope you enjoy it.

Mango per Eedu

Created by Perzen PATEL on June 13, 2017

Parsis will put an egg on just about anything. Not just vegetables but even fruit! Here's a seasonal favourite featuring raw mangoes and the humble eedu.

Prep Time: 10m
Cook Time: 10m
Total Time: 20m

Serves: 1
Category: Egg Dishes

Ingredients

1/2 onion, finely chopped
1 semi ripe mango, peeled and cut into big cubes
1 teaspoon ginger-garlic paste
1 teaspoon green chilli, garlic & cumin paste
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1 teaspoon sugar
2 eggs
Salt to taste
Handful of chopped coriander leaves

Instructions

In a small frying pan heat the ghee and add in the chopped onion. Fry till the onion is soft.
While the onion is frying, peel a semi ripe (half yellow) mango and chop it into big cubes.
In the pan, add in the paste and the masala's and saute until the aroma of the spices is released.
Add in the mango into the spice mix and stir well. Add in half a cup of water, cover and cook until the mango is semi soft.
In a separate bowl, whisk the eggs and add in the salt. Lower the heat on the pan and pour the eggs on the mango mixture.
Cover the pan and cook the eggs until they are done. Garnish with the coriander and serve with some crusty bread or roti.

This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.