As an unskilled photographer, I’m not sure whether the quality of my photos will suffer or improve as a result of my camera being lost at the bottom of Mountain Island Lake due to a mishap while kayaking. For the foreseeable future I will be relying on my smartphone to illustrate my posts.
Yesterday we enjoyed Aloo Gobi Matar (potato cauliflower peas curry) for our main meal.
As usual, I deliberately cooked more rice than we would eat because leftover rice never goes to waste, in fact I used it for our very next meal this morning.
I started by cooking sliced mushrooms in a dry skillet until they finished exuding their moisture. I often cook mushrooms this way without oil. It seems to concentrate the flavor and results in a firmer consistency.
When the mushrooms had lost their moisture I removed them from the pan, added a little oil then sautéed chopped onion and two green chilis, one minced and one whole (both of them deseeded).
When the onions started to brown I mixed in the precooked rice from yesterday.
Then I added the mushrooms back into the pan.
When the rice was well heated I moved everything to one side of the pan, re-oiled the empty side and scrambled three lightly beaten eggs.
I mixed the scrambled eggs in with the rice and added chopped tomatoes.
…and breakfast was ready.