Eggs in tamarind gravy with potatoes and peas (Khatteh ande with aloo matter sabzi)

In the moonsoon season in Calcutta, amidst waterlogged streets and food rationing, the local egg man delivered 24 eggs every other day to my family. Those eggs were treasured and mealtimes with lantern light were occasions for storytelling by my father. We ate this dish as a family during our train journey to Aligarh served with kachuri. It still holds many cherished family memories of our trips together.

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