It so happened that we could not find a suitable ingredient beginning with the letter U. And for most part of the day I did not receive any responses – until suggestions like umamashi, udon noodles and unsalted butter started pouring in. And then some friends from bairoon – e – mulk, in all helplessness after my ultimatums, moved from ungrezi to urdu and suggested U for Unda.
I was like unbelievable – undroon-e-mulk dost log suggesting fancy shmancy stuff like udon, unbleached flour and unagi – and des pardes sitting friends demanding food item with good old ‘Unday’.
Unday or eggs – I personally think are the most underrated and unappreciated food item available to us. Ubiquitously available, and often associated with breakfast, this fragile shelled goodness can actually be eaten at any meal of the day. Baked, fried, scrambled, poached and boiled – this satiny yellow and white island can be prepared in a variety of ways and is packed with essential proteins. Unday can also be used as a coagulating ingredient in cakes, cookies and puddings, or aerated in mousse, souffle’s and the likes.
Since we departed from our usual English speaking ingredients and had to resort to unday (primarily on the request of a super model in Singapore and a fashion exhibitionist in Dubai – Oo Lah lah lah), here I have combined channay (chick peas) and an unda (egg) for a hearty brunch. For those familiar with the ‘Puri Bhaaji’ combination would, in all likeliness know about channa/chole masala – I have simply gone a step ahead and added an unda to the spicy, piquant, greasy, insanely delicious channa/chole masala.