Sunday, February 2, 2014

Egg curry



This Egg Curry is our weekend special today. Though eggs are mandatory in our Sunday lunch, Its been a long time since I had egg curry. My husband likes egg but not the egg gravy or curry / kurma.

I remember the initial days once,  when I prepared aloo egg kurma and kept it in fridge for three days and i had to finish all... he dint give a try also.
Today when I entered kitchen to make lunch, i was thinking instead of making egg fried rice, why  dont I give a try of this egg gravy which my mother makes when I go home for holidays... Still I just asked my husband, can I make egg curry...? his reaction was "noooooooooo....".

"Just try the one which I make today,  you may like it.. it is different.. ", its me.

After few compromise talks (!) at last he agreed to try this egg curry as he had the back up of curd and pickle.. :)


It really came out well and to my total satisfaction. He just loved it and had rice twice with this curry before curd.. :) Even my daughter didn't complain about spicy or hot, Just finished her plate as a good girl. Anything else can make me feel good?



Here is the recipe:

Ingredients:

boiled eggs - 4
onion - 1 large
coconut - 1/4 cup ground paste
mustard seeds - 1/4 tea spoon
ural dal -1/4 tea spoon
Fennel seeds - 1/4 tea spoon
bay leaf -1
anistar - 1
Oil -4 tea spoons

To grind:

ginger - 1 inch piece
garlic - 3-4 gloves (The one I used are little big in size)
Tomato -2 medium

To roast and grind:

channa dal - 1 table spoon
coriander seeds - 1 table spoon
Red Chilies - 3 (It was medium spicy, you can increase the numbers to your personal taste)
Pepper - 4-5
cumin seeds - 1 tea spoon
Fennel seeds - 1/2 tea spoon
cinnamon - 1 small piece
clove- 3-4

Preparation:

1. Boil the eggs, remove the shell and make slight cuts to the eggs and keep away.
2. In a kadai or sauce pan, heat 3 tea spoons of oil and add mustard seeds, urad dal, fennel seeds, anistar and bay leaves and let them fry for a minute.
3. then add the chopped onions and saute it until they become golden brown. (Took almost 5-6 mins for me)


4. Add the ground paste of tomato, ginger and garlic.
5. mix them well and saute untill the raw smell of ginger, garlic and tomato leaves.(too about 8 mins in medium flame)
6. Then add the powdered mix of roasted ingredients and mix them well...


7.  Now it will get thickened, then add 1.5 to 2 cups of water.
8. Let it boil well and cook the onions and tomato gravy...


9. When you get the required consistency add the ground coconut paste to it. Mix well
10. Add the Eggs and simmer the flame for 5 minutes then switch off.

Garnish with coriander leaves and serve with steamed rice.


Linking this Recipe to

South Indian cooking hosted by Nandoos Kitchen and organized by Anu














cook and share what you like event







Valentine's Treat event by Indrani











Flavor up with spices event by Srivalli

Black and White Wednesday # 115 hosted by Siri  of cooking with Siri and conceptualized by Susan of The Well-Seasoned Cook and currently being organized by Cinzia of Cindystar

Sharing the pics of this recipe to Happy click event by Pankti