Faye was away today so I fixed myself a late brunch. To finish up the black gram sprouts I made egg fu yung but with a slightly Indian twist. The ingredients I used were:
- soy sauce powder
- homemade “chicken” style seasoning
- sprouted urad dal
- shiitake mushroom powder
- curry leaves
- curry leaf powder
- curry powder
- green finger chili
I sautéed the onions, celery, green chili and curry leaves with toasted sesame oil. Then I beat the eggs with mushroom powder, chicken style seasoning, soy sauce powder, curry leaf powder and curry powder. I then added the sprouts and sautéed vegetables into the egg mixture.
After wiping out the skillet in which I had sautéd the vegetables, I add a little toasted sesame oil and fried the egg fu yung omelet.
The ingredients for the gravy were:
- urad dal
- mustard seeds
- dried red chili
- curry leaves
- grated coconut
- tamarind paste
These ingredients were sautéed with mustard oil for a few minutes then ground to a paste with a little water in a mini food processor. The paste was added to a small sauce pan of broth consisting or water, chicken style seasoning and a few drops of toasted sesame oil. The broth was thickened into a gravy by adding slaked cornstarch and bringing it to a boil.
I enjoyed the egg fu yung very much but the Indian flavors were more subtle than I hoped for. I could have gone heavier with the curry powder by adding more in the eggs and a little in the gravy too.