Amchar masala (spice mix for kuchela)
- 4 tablespoons whole coriander seeds
- 1 tablespoon whole cumin seeds
- 2 teaspoons whole black peppercorns
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole brown mustard seeds
- 1 teaspoon whole fenugreek seeds
- 12 green (unripe) mangoes
- 1 head garlic, peeled
- 5-6 scotch bonnet peppers (habanero may be substituted)
- 1 packet or 1/3 cup Amchar masala
- 1-1 ½ cups mustard oil
- 2 teaspoons light brown sugar
- salt to taste
- 8 eggs
- 1/4 cup milk
- 1 teaspoon salt, or to taste
- 1/4 red onion, sliced in slivers
- 1/4 cup minced cilantro
- 2 tablespoons prepared kuchela
- 2 tablespoons canola oil
- Accompaniment: roti paratha, naan, other flatbread or toast
- Dry roast all ingredients in a heavy skillet over medium heat, stirring frequently, for about 2 minutes, to release the spice's aroma and essential oils.
- After cooling, grind into a fine powder in a coffee grinder.
- Peel and grate mangoes.
- Squeeze liquid out from the grated mangoes.
- Spread the grated mangoes out on a flat surface and sun-dry for 1 day or leave in an oven on low heat for a few hours.
- Mince garlic and peppers together.
- Combine grated dried mango, garlic, pepper, sugar, amchar masala and salt.
- Place in a jar with a tight-fitting lid. Can be eaten immediately; for best flavor, allow to pickle for 2 weeks before using.
Indian-style scrambled eggs
- Whisk together eggs, milk and salt until frothy. Set aside.
- Heat oil in a frying pan. When warm, add sliced onions and saute for 1 minute.
- Add in egg mixture, and scramble over low-medium heat.
- When eggs are slightly set, add in minced cilantro.
- When eggs are cooked, take off heat, then add in kuchela and gently combine.
- Serve while hot, with hot roti.
Note: If you find it difficult to find the ingredients for making your own kuchela, or would prefer to purchase a prepared version, do what many Trinidadians do and buy a jar from Matouk's. It's even available on Amazon.com.