WTF is she on?

I cook this dish regularly as it is now one of Mrs L's favourite weekend breakfasts.  She's on break at the moment so I'm about to cook it for both of us.  We now usually have it accompanied with a nice green Sandwich Chutney.

The purpose of this post is to advise that I have found something that may just add to the dish overall.  Unfortunately, I don't have time to do it this morning.  I've often watched the videos of street vendors cooking hundreds of eggs in different forms and wondered what the spices they use are.  Some things are quite obvious, but I always felt that I was missing something.

Anyway, this morning I found a video for Mumbai Egg Bhurji, and it listed the commonly used street food ingredient Pav Bhaji Masala.  I recall seeing it but have never tried it.  A quick look around the web and I find that MDH make a packet masala, but it is very easy to put together and I have all the ingredients here.  This one could be something for Phil as one recipe I found uses Kala Namak instead of plain sea salt.

Ingredients include Red Chilli (Kashmiri or otherwise), Coriander seed, Cumin seed, Fennel seed, Cloves, Cinnamon or Cassia, Cardamom (usually black but green is option), Amchur (Mango Powder), Kala Namak ^* (or substitute plain salt) and Turmeric.  Some recipes add other spices which are ground ginger, black pepper, star anise, nutmeg and mace.

I usually use fresh ginger and black pepper in the dish anyway, but I guess I will add it to the mix when I make a batch.  I may already be close to this as I usually serve my own portion with a sprinkle of Chat Masala which includes several of the listed spices anyway.

* Kala Namak or Himalayan Black Salt has a very distinctive sulphur / egg aroma. 

To be honest Phil, I don't really care about the morel, mushroom, truffle of whatever else is used. I was more interested in the basis of the Korma dish as it appears to be quite orange in colour and the classification of being Street Food has me intrigued.

https://www.instagram.com/p/CXyMpypur-I/
https://www.facebook.com/TheVineetBhatia/posts/lamb-morel-truffle-korma-an-umami-bomb-of-flavours-new-menu-additions-start-toda/392936142199897/

Interestingly this dish (almost identically named) is from Saffron Modern Indian Dining in Milwaukee Wisconsin USA

You must be nearly eligible for a canular and intravenous drip connection directly to the lab Phil. 8 vaccinations in less than 4 years is an admirable effort.  The best I've heard of over here is 5.  Are you ducking out the back and rejoining the queue? 

Out here the initial vaccines were administered by brand / type being targeted to specific age groups based on who knows what best advice and subject to availability.  I'm sure they were making it up daily as it went. Due to my age and gender, I was given Astrazeneca as my first 2 and Pfizer for the booster.  I felt no side effects from any.  My wife and children were all given Pfizer for all 3 and a few of their shots caused minor issues.  Other people certainly faired less well and it was common for some to become quite ill and some even carked it.  We (my family) have all made the conscious decision to have no further vaccination boosters.

Thanks Robbo.  I'm pretty much over it now, although the tickle for a cough persists.  I'd say you're correct Santa. Statistically you're in the "well overdue" group.  I think we (me and Mrs) were very lucky to have managed nearly 4 years Covid free.