Baida vindaloo (Vinegared eggs)

Serves 3 – 4


4 Cloves garlic, peeled
2.5 cm cube fresh ginger, peeled and very finely grated
1/8 – 1/2 tsp cayenne pepper
2 tsps ground paprika
1 1/2 tsps salt
1 1/2 tbsps brown sugar
2 tbsp plus 150 ml mild white vinegar
3 tbsp vegetable oil
2.5cm cinnamon stick
225g onions, peeled and finely chopped
1/2 tsp garam masala
175 ml water
6 – 8 hard-boiled eggs, peeled and cut crosswise into halves


Mash or Crush the garlic cloves to a pulp

Combine the garlic, ginger, cayenne, paprika, cumin, salt, brown sugar and 2 tablespoons vinegar in a cup or small bowl. Mix well.

Put the oil in a medium-sized frying -pan and set over medium heat. When hot, put in the cinnamon stick. Let it sizzle for a few seconds. Now put in all the onions. Stir and fry for about 5 minutes or until the onions have softened.

Put in the paste from the cup as well as the garam masala. Stir and fry for 2 minutes.

Add 150ml vinegar and 175ml water. Stir to mix and bring to a simmer. Put all the egg halves into the frying-pan in a single layer, cut side up, and spoon the sauce over them. Cook on medium heat for about 5 minutes or until the sauce over them. Cook on medium heat for about 5 minutes or until the sauce has thickened. Spoon the sauce frequently over the eggs as you do so.

From Madhur Jaffrey’s Indian Cookery 2002

Cafe Meditarraneo, Spitalfields + Tahini

I have this delicious mixed mezze lunch sometimes that i get take-away from Cafe Meditarraneo in Old Spitalfields market – they have a huge selection
of delicious looking vegetable and grain dishes on offer (all organic too) and one of my favourites is this creamy pumpkin dish that i’ve just discovered is
actually in a TAHINI sauce. This has inspired me to look up recipes and i’ve found that there is a whole lot else you can do with tahini other than making hummus!

Couscous With Roasted Vegetables and Tahini Sauce Recipe – i have yet to try this and see if it is anything like cafe Meditarraneo’s version.

Baked eggplant with spinach, tahini and mint (and other nice recipes!)