Bored of cooking the same veggies and yearning for something spicy yet healthy to serve? That particularly happens to me on rainy evenings. So a couple of days ago, I got bored of carrots and beans and green peas, and was looking to make something quick and tasty, and something that my little one will eat as well. I realised there were a dozen eggs in the fridge and decided to make some egg curry. My Little one calls it, "maasa egg", her way of saying "masala egg".
The recipe is very simple. Just finely chop a large onion, and a large tomato, fry them to a pulp, add the necessary spices and finally add boiled eggs. Serve hot with rice or roti.
Simple isn't it? Easy when you are running short of time too.
Recipe
Ingredients:
Eggs - 6-7 boiled
Onions - one large or two medium sized ones, finely chopped
Tomato - one large or two small ones
Chilli powder - 1/2 tsp
Salt - to taste
Coriander powder - 1/4 tsp
Tumeric - a pinch
Oil for frying
Tadka:
Curry leaves - 5-6
Cumin - 1/2 tap
Method:
Chop the onions and tomatoes finely. In a heavy bottomed utensil, heat a tablespoon of oil (I prefer olive oil for this). When the oil is hot, add the curry leaves and cumin. When the cumin is changing colour, add the chopped onions. Add a pinch of turmeric and fry the onions until they are transparent. Add the chopped tomatoes, salt, chilli and coriander powders and continue frying, until the whole mixture looks well blended.
Now, add a little water and cover the kadai with a lid. The onions need to cook until soft. Add additional oil if necessary.
Finally, the curry looks like this in the picture above. Now make slits in the eggs as shown in the picture. I make four such long slits around the eggs.
Gently drop the eggs into the curry, toss them around to coat the sides and turn off the flame.
Transfer to the serving bowl, garnish with more curry leaves or coriander leaves and serve hot with rice or chapati.
Note 1:
If you have some time, before adding the eggs, you can cool down the curry and grind it into a paste. That will yield a smooth curry.
Note 2:
Boil the eggs only until the yolk is fully cooked, and still yellow in colour. Sometimes the egg yolk starts turning grey, and that is a sign of overcooked eggs.
I use the pressure cooker, with a slice of lemon in the water, and keep on high for just one whistle. I remove the eggs as soon as the cooker cools down and peel them.
If boiling in a saucepan, boil for about 15-20minutes.
Ingredients:
Eggs - 6-7 boiled
Onions - one large or two medium sized ones, finely chopped
Tomato - one large or two small ones
Chilli powder - 1/2 tsp
Salt - to taste
Coriander powder - 1/4 tsp
Tumeric - a pinch
Oil for frying
Tadka:
Curry leaves - 5-6
Cumin - 1/2 tap
Method:
Chop the onions and tomatoes finely. In a heavy bottomed utensil, heat a tablespoon of oil (I prefer olive oil for this). When the oil is hot, add the curry leaves and cumin. When the cumin is changing colour, add the chopped onions. Add a pinch of turmeric and fry the onions until they are transparent. Add the chopped tomatoes, salt, chilli and coriander powders and continue frying, until the whole mixture looks well blended.
Finally, the curry looks like this in the picture above. Now make slits in the eggs as shown in the picture. I make four such long slits around the eggs.
Gently drop the eggs into the curry, toss them around to coat the sides and turn off the flame.
Transfer to the serving bowl, garnish with more curry leaves or coriander leaves and serve hot with rice or chapati.
Note 1:
If you have some time, before adding the eggs, you can cool down the curry and grind it into a paste. That will yield a smooth curry.
Note 2:
Boil the eggs only until the yolk is fully cooked, and still yellow in colour. Sometimes the egg yolk starts turning grey, and that is a sign of overcooked eggs.
I use the pressure cooker, with a slice of lemon in the water, and keep on high for just one whistle. I remove the eggs as soon as the cooker cools down and peel them.
If boiling in a saucepan, boil for about 15-20minutes.
Verdict: Simple, quick, go to menu when short of time or ingredients.
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