Cooking without Indian Chillies in India is like cooking without fire. We are the kings of spice. The substance that gives chillies their heat and intensity when eaten is called capsaicin. Its mainly found in the seeds of the chillies. So if you want the flavor but less heat, then take out the seeds and use the skin alone. The general rule of thumb is that the smaller the chilli, higher the heat. When you eat a chilli, the capsaicin chemicals sends a message to the brain that something hot has been eaten. The pain receptors sends this message from the tongue and the throat. The brain in turn responds to the heat in the mouth by raising the heart rate and brings in the sweat / perspiration.
There are numerous varieties of chillies available in India. India is the worlds largest producer and consumer of chillies. We eat a lot of chillies. I have just compiled the most popular ones that I have used and come across.
Kashmiri Red Chilli – Its an intensely colored chilli. It does not have much heat to it but its the most sought after chilli for its color. When ground, the seeds are removed and the skin is ground to a fine powder. The chillies as such are not widely used. Its more known for the powder that’s made out of it. Its called as Kashmiri mirch.
Guntur – Guntur chilli has to be the most popular chilli in South India. Its spicy and a hot variety of chilli. It comes from Guntur district of Andhra Pradesh. Guntur sannam is a sub-variety that’s very popular and has high demand.
Salem Gundu – Its the most popular chilli used in Tamilnadu and its medium hot. Gundu in Tamil means fat. Its a small round fat chilli with lots of seeds in it. Its widely used in making chutney and sambar and for tempering / tadka purposes.
Byadagi – Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark colour and aroma. This is my favorite chilli. Its widely used in udipi and mangalore cuisine.
Dhani – Its the dried form of birds eye chilli. Its really spicy and hot and pungent.
Here is a picture of the other popular chillies around the world.
Image courtesy for this picture above Food52
This recipe for Eggs Kejriwal is a cheese, egg and chilli sandwich invented by the Willingdon Club in Mumbai. Its spicy and delicious.
First things first. I did not make up this dish. Mr. Eggs Kejriwal is for real. It happens that this recipe Eggs Kejriwal was invented in Southern Mumbai at the Willingdon Club. Its an egg and chilli cheese sandwich. Its said that there was a man named Devi Prasad Kejriwal who liked eggs but his family were strict vegetarians. Kejriwal was a popular in the club and since he couldn’t get his favorite eggs at home, he had it in the club his way. It was a toast and a fried egg sprinkled with spicy green chillies as he liked spicy food. This Eggs Kejriwal is a little refined version that’s served in most places nowadays which uses cheese and tomatoes. The cheese helps to cut the hit of the green chilli. Come, lets make an awesome breakfast. Here is the video recipe of Eggs Kejriwal
First, lets make an easy spicy fried salsa for Eggs Kejriwal. Heat oil in a pan and add in the finely chopped onions and fry for a minute. We don’t need to cook the onions for long. We want to saute the onions for just about a minute to avoid the harsh raw bite. So a minute is more than enough. Add in the tomatoes, chopped chillies, pepper powder and the salt. Fry for 15-20 seconds and switch off the flame. Add in the chopped coriander leaves and mix well. Set aside.
Next, the fried eggs for Eggs Kejriwal. This is how to do an easy fried egg. I got a neat tip for eggs that holds its shape. Cut an onion ring about half inch high. Place it on the pan that’s been heating on low flame. Break the eggs into the ring. If you are like me, little spillage will happen. Never mind. I am no Ina Garten. So I just let it go. Sprinkle some salt and pepper and cover it with a lid and cook on low flame for 2 minutes. I like my eggs runny. If you want to fully cook your eggs, then turn it over and cook for a minute more. Remove the eggs from the pan and set aside.
When the eggs are cooking, gently toast the buns with some butter. Set aside. If you want your cheese on the bun to be melted, then add a slice of cheese to the bun when toasting and cover the pan with a lid for 30 seconds. The steam inside will melt the cheese.
Now lets assemble. Add some salsa on top of the cheese melted bun. Top it with a fried egg and you are good to go. Eggs Kejriwal is ready. Breakfast should be this good.
For the fried salsa
- 1 teaspoon oil
- 1/2 onion, finely chopped
- 1/2 tomato, finely chopped
- 1 green chilli, finely chopped
- few sprigs coriander leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper powder
For the fried eggs
- 1/4 teaspoon oil
- Onions cut into half inch rings
- 2 eggs
- 1/4 teaspoon freshly ground pepper powder
Assembly
- 2 buns toasted
- 2 Cheddar Cheese slices
- Heat oil in a pan and add in the finely chopped onions and fry for a minute. Add in the tomatoes, chopped chillies, pepper powder and salt. Fry for 15-20 seconds and switch off the flame. Add in the chopped coriander leaves and mix well. Set aside.
- Next the fried eggs. Cut an onion ring about half inch high. Place it on the pan that’s been heating on low flame. Break the eggs into the ring. Sprinkle some salt and pepper and cover it with a lid and cook on low flame for 2 minutes. Set aside.
- When the eggs are cooking, gently toast the buns with some butter. Set aside.
- If you want your cheese on the bun to be melted, then add a slice of cheese to the bun when toasting and cover the pan with a lid for 30 seconds. The steam inside will melt the cheese.
- For assembling – Add some salsa on top of the cheese melted bun. Top it with a fried egg.
- Serve immediately.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Indian
