Apr 22, 2009

egg curry...

Agreed, egg curry is one of the commonly done dish at most homes... but the versatility of this dish is quite amazing... I have had egg curries in many houses and each one is different and better than the other...

The simplicity of the process, minimal and at home ingredients and the quickness with which one can make this is what attracts me to this simple recipe. The consistency can be varied depending on what you are going to serve it with... It tastes good with roties also with rice.

7 boiled eggs
3 onions
3 chopped chillies
1tsp chili powder
1tbsp coriander powder
1tsp cumin powder
1/2 tsp turmeric powder
1tsp fenugreek seeds
1tsp mustard seeds
3 sprigs of curry leaves
1tsp cumin
1 tbsp Ginger garlic paste
100 ml tamarind juice
3 tbsp of oil

1. Heat oil in a broad dish and add mustard, fenugreek seeds, curry leaves and let it crackle.
2. Now add finely cut onions and green chillies and fry till brown.
3. Add ginger garlic paste
4. mix all the powders with little water and make a paste...
5. Add this paste to the onion mix and cook till the raw smell goes
6. Add tamarind juice and 2 cups of hot water and give it a stir..
7. When it begins to boil add salt and a dash of sugar and let it simmer for a while
8. Make mild slits on the boiled eggs and add it to the curry and cook till it gets to gravy consistency
9. Add a tbsp or two of thick coconut milk for a creamier curry.

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