If you have Indian friends you probably have eaten this dish either at brunch or at teatime.
In India you often come across a “Desi version” or an “Indian version” of different kinds of cuisines. For instance, they have pink sauce penne pasta in India that would totally boggle your mind if you were Italian. A home chef is commonly the inventor of these creations in an attempt to diversify their home menu.
Having said that, I’m uncertain of how it sounds to you. But in our household, we are very happy with these inventive fusion food that’s quick to put together, easy with the children and is incredibly filling.
So if you are feeling adventurous, you may want to try this fusion combination the next time you think of brunch.
Ingredients:- (serves 4-6)
- 250g elbow macaroni
- 500ml water
- 1 tbsp salt
- ½ tsp olive oil
- 1-2 tbsp unsalted butter
- 1 medium sized white onion, chopped small
- 5-6 medium sized ripe tomatoes, pureed
- ¼ small head cabbage, chopped
- 1 tbsp tomato paste or ketchup
- salt, to taste
- black pepper powder, to taste
- ½ tsp red chilli powder (if using)
- spring onions, for garnish
- 2 eggs
- oil for the eggs
- In a saucepan, bring water to a boil. Add salt & olive oil. Add the macaroni in there. Cook for 8-10 minutes. Drain and set aside.
- In a wide pan, add oil. Once hot, pour crack 2 eggs into the pan. Sprinkle some salt & pepper. Scrambled the egg. Remove from pan, set aside.
- In the same pan, sauté onions in butter.
- Once the onions have change in colour, add the tomato puree.
- Season he puree with ketchup, salt, pepper and red chilli powder, if using. Allow this to cook on simmer for 15-18 minutes.
- Add cabbage to the ingredients in the pan. Mix to combine.
- After 2 minutes, put the eggs and macaroni back into the pan.
- Gently mix to combine all ingredients.
- Garnish with finely chopped spring onions.
- Serve along side crushed peanuts, lime wedges and chilli powder as an optional seasoning.