EGG CURRY:
Versatile egg dish which goes well with both rice and rotis.
We never ate meat or any form of non-vegetarian food including eggs in my parents house. Accordingly, I had no idea what non-vegetarian dishes tasted like, leave alone how they were made, until the time I got married.
One of the first non-vegetarian dishes I learnt was the simple and versatile Egg Curry. A dish that went well with both rotis and rice, which we eat in one form or the other every day.
Versatile egg dish which goes well with both rice and rotis.
We never ate meat or any form of non-vegetarian food including eggs in my parents house. Accordingly, I had no idea what non-vegetarian dishes tasted like, leave alone how they were made, until the time I got married.
One of the first non-vegetarian dishes I learnt was the simple and versatile Egg Curry. A dish that went well with both rotis and rice, which we eat in one form or the other every day.
This recipe therefore has a special place in my heart since my family and friends have always loved my "Motte" (eggs in my mother tongue, Konkani) Curry.
Ingredients:
Eggs, 6
Onion, cut into thin slices,1
Tomato, cut into slices, 1
Boiled Potatoes, cut into cubes, 1-2 (optional) OR Baby Potatoes
Salt, to taste
Oil, 1-2 tbsp.
Coriander leaves, for garnishing
For the masala :
Coconut Gratings, 1/4 cup
Tomatoes, roughly chopped, 2
Roasted Byadgi Red Chillies, 8
Onion, medium sized, roughly chopped, 1
Ginger , ½” piece
Garlic Cloves, 4-5
Cinnamon, 1 " piece
Cloves, 2-3
Cumin Seeds, 1 tsp
Coriander Powder, 1 ½ tsp;
Peppercorns, 6
Method:
Boil 6 eggs for about 15-20 minutes and put in cold water. Shell them and keep aside.
Grind together coconut gratings, tomatoes, red chillies , onion, ginger, garlic pods, cinnamon , cloves , cumin seeds, coriander powder, and peppercorns to a smooth paste using the required amount of water
Cut 1 medium sized onion into thin long strips.
Heat 1 tbsp oil in a kadhai. Roast the onion till golden brown and keep aside to be used to garnish
Now add the ground masala and saute till the raw smell goes.
To this, add 1 tomato cut into slices and cook for a few minutes
Next, add the boiled eggs and a little water to get your preferred consistency..
If you want, you can add 1-2 boiled potatoes cut into cubes or baby potatoes.
Add salt to taste.
Boil the curry
Garnish with roasted onion and coriander leaves.
Ingredients:
Eggs, 6
Onion, cut into thin slices,1
Tomato, cut into slices, 1
Boiled Potatoes, cut into cubes, 1-2 (optional) OR Baby Potatoes
Salt, to taste
Oil, 1-2 tbsp.
Coriander leaves, for garnishing
For the masala :
Coconut Gratings, 1/4 cup
Tomatoes, roughly chopped, 2
Roasted Byadgi Red Chillies, 8
Onion, medium sized, roughly chopped, 1
Ginger , ½” piece
Garlic Cloves, 4-5
Cinnamon, 1 " piece
Cloves, 2-3
Cumin Seeds, 1 tsp
Coriander Powder, 1 ½ tsp;
Peppercorns, 6
Method:
Boil 6 eggs for about 15-20 minutes and put in cold water. Shell them and keep aside.
Grind together coconut gratings, tomatoes, red chillies , onion, ginger, garlic pods, cinnamon , cloves , cumin seeds, coriander powder, and peppercorns to a smooth paste using the required amount of water
Cut 1 medium sized onion into thin long strips.
Heat 1 tbsp oil in a kadhai. Roast the onion till golden brown and keep aside to be used to garnish
Now add the ground masala and saute till the raw smell goes.
To this, add 1 tomato cut into slices and cook for a few minutes
Next, add the boiled eggs and a little water to get your preferred consistency..
If you want, you can add 1-2 boiled potatoes cut into cubes or baby potatoes.
Add salt to taste.
Boil the curry
Garnish with roasted onion and coriander leaves.
Well explained and its sooo yummy!
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