April is a season of heat and mellow fruitfulness in Maharashtra. All manner of melons are to be seen stacked up in rows wherever there is a bit of space available on the pavements. Pedestrians gladly make way for mangoes which are the great delight of this hot weather. Already alphonsoes and dasseries are available but these mangoes are artificially ripened and are a bit tasteless right now.
I couldn't resist buying a few mangoes though and made an Indo-Anglian dish which an old Parsi friend introduced me to.Like all Parsi concoctions it is a mix of a British favourite with an Indian bite and heat to it. And eggs.Do you know of any Parsi dish without eggs!?
Masala Mango Scrambled Eggs .
4-6 Eggs, beat well.
2 mangoes, diced.
2 onions chopped.
2 tomatoes,chopped .
2-6 green chillies chopped fine.
2 handfuls of fresh coriander
1/4 tsp red chilli powder
1 tsp salt.
1-2 tsp oil
Heat the oil in a pan and fry onions till soft, wilted and light brown about 15 minutes. They should retain a bit if a bite though.Add chillies and fry some more. Throw in the tomatoes and when completely soft add the chilli powder, salt and coriander. Stir well, cook for two minutes and finally add the mango pieces. Stir for 4 minutes more then add the beaten eggs and cook slowly like scrambled eggs till done.
This makes a extra special breakfast and a good lunch with some broons ( crusty bread).