- 5 eggs
- ~120g dry (~240g cooked) mung beans, small chickpeas or cow peas
- ~200-250g grean beans (cut to size) or okra (what I get is small, so I leave it whole)
- 1 spring onion, thinly sliced
sauce:
- ~1 tbsp butter or coconut oil
- 2-3 cloves of garlic, minced
- 1 chili pepper (I used a jalapeno) de-seeded and thinly sliced
- up to 1/3 tsp hing (I love this dish with a strong flavor of hing, but many people can find this spice off putting, please add to taste)
- 1/2 tsp fenugreek, ground
- -
- 1/2 tsp fennel seeds, ground
- 1/2 tsp cumin, ground
- 1/2 tsp turmeric
- 1 tsp ready mixed curry powder (mine is mostly turmeric, cumin, black pepper coriander, fenugreek with some cinnamon and cardamom)
- Optional: a flat tsp of nutritional yeast or a pinch of MSG
- 150g thick tart yogurt
- 2-4 tsp vinegar, to taste (I use apple vinegar)
- optional: a little minced cilantro
- salt to taste
- Cook the legumes and drain.
- Either stir fry, saute or blanch the green beans / okra until tender but retain a bite.
- Cook the eggs into a scramble with large distinct pieces, or into an omelette and cut into pieces.
- -
- In a pot, heat the butter/oil and briefly cook the garlic, chili, hing and fenugreek until just aromatic.
- Add fennel, cumin, turmeric, curry powder. Cook until the spices are aromatic and absorbed the fat.
- Add yogurt, optional nutritional yeast / MSG.
- Add vinegar, cilantro and salt, all to taste.
- Add the green onion, cooked beans and green beans / okra and cooked eggs.
- Mix gently and adjust seasoning and add water/yogurt as needed.
- Cook gently to warm through and allow the flavors to come out.
Best served along a second curry/chutney/dish that has some sweetness to it.
