Whenever you find yourself with a big bunch of coriander, also known as cilantro, or you don’t know what else to do with a big bunch at home, then this is what you can make: the 9-ingredient coriander egg stir fry. Equal parts nutritious and delish, this cilantro stir fry pairs well with chapatis or any other Indian bread, or even toast, akki roti (rice flat bread), and dosai.
I end up making this quite often: 1. because I like it, and I buy a big bunch of coriander in order to make the the 9-ingredient coriander egg stir fry, and 2. because sometimes I buy a bunch as I know I’m going to dress most of my Indian dishes with it — we Indians garnish most of dishes with coriander — but then it ends up not being used for a while, and then, one find day I find the whole lot threatening to go bad (they do tend to spoil quickly when plucked), unless I use up all of it. So, then, I make this dish.
My mum used to make this, and I remember the whole house would smell exotic because of the coriander. She still does, and it’s still better than the way I make it (isn’t that the way it is everywhere?). It is a cracking dish, and if you have nothing else to eat it with, this cilantro stir egg fry is good enough to eat on its own! Also, the eggs, and the coriander don’t HAVE to match the measurements given below. Use it at first as a guideline, and then make it your own by adding more or less of the coriander and eggs.
Before all that, do keep in mind that the 3 cups of coriander will not remain 3 cups of coriander in your dish — they’ll reduce in quantity (duh). So don’t use little. Also, don’t add any water, as the coriander gives out plenty anyway, and the egg doesn’t taste as good when you do add water. Oh, and if you haven’t tasted coriander before, this dish is a great way to start as you’re eating it slightly cooked. The flavour you get without cooking is strong, and that is usually the way a lot of people eat it (think salsa and guacamole, salads, coriander chutney). So you can start here and then move on to eating, say, coriander chutney (yum!). That reminds me, it’s been so long since I’ve eaten coriander chutney — it’s time to take down another recipe from mum.
- 3 cups coriander fronds chopped (60 g)
- 2 tablespoons sesame oil or olive oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5 dry red chillies
- 1 medium-to-big onion chopped (130 g)
- 1/2 teaspoon turmeric powder
- 3 eggs
- 1/4-1/2 teaspoon salt
Place a skillet, or kadai or wok on medium heat and add the oil.
While the oil heats up, break the dry red chillies in half and tap the seeds out. Don’t deseed them, let a few seeds remain inside each.
When the oil is hot, add the mustard seeds.
When the mustard seeds splutter, add the cumin seeds and the chillies.
Wait for 1bout 5 seconds, and then add the onions.
When they turn light pink, add the turmeric powder. Sauté until the onions start turning golden.
Add the chopped coriander, sauté for 6-8 minutes.
Add the eggs, mix it about, and sauté until it is cooked.
Finally add the salt.
Serving: Let the dish rest for five minutes before you serve it.