EGG CURRY

EGG CURRY 

My husband has loved eggs since his childhood. He insists on having some egg dish or the other from time to time. We therefore have eggs for breakfast often and also make curries with boiled eggs. 

This article in Web MD speaks of the numerous health benefits of boiled eggs. 

Egg curries are very versatile dishes. They go well with Indian breads- such as naan, rotis, chapati as well as with hot steamed rice, jeera rice and the like.

Elsewhere in this blog, you will find recipes for different types of Egg Curries, such as:-

• South Indian Egg Curry 
• Egg Curry/Motte Curry 
• Chettinad Egg Curry 
• Mangalorean Egg Curry 

I have adapted today's recipe from  Egg Curry  by Angela Steffi. Especially when it comes to gravies/curries, one is advised to cook keeping in mind your tolerance for spices. Some like very spicy food, others less so. In this recipe, I suggest you add ingredients to suit your preference for spices.

We tried this out recently and it tasted great with hot rotis! 

Ingredients:-

For Seasoning The Eggs 

• Boiled Eggs, 6
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1/2  tsp
• Pepper Powder, 1/4 tsp
• Salt, to taste 
• Oil, 1 tsp

For  The Curry 

• Cinnamon, 1 " stick 
• Cloves, 2
• Cardamom, 2
• Bay Leaf, 1 
• Cumin Seeds, 1/2 tsp
• Medium -sized Onions, 2
• Large-sized Tomato, 1
• Green Chillies, 2 
• Ginger Garlic Paste, 1 tsp 
• Turmeric Powder, 1/2 tsp
• Garam Masala Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Chilli Powder,  1 and 1/2 tsp
• Fresh Coconut Gratings, 1/2 cup
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, 2 tbsp, for garnish 

Method: 

Finely chop the onions, tomato, and coriander leaves

Slit the green chilli

In a mixer, grind the fresh coconut gratings along with some water and extract the coconut milk. Keep this aside. 

Place the eggs in a pan, add water till they are immersed and boil them for about 10 minutes to get hard boiled eggs. Transfer them to a bowl of cold water, let them cool for about 5 minutes. Then, shell the eggs and keep aside. Next, make slits in the boiled eggs with a knife so that they can better absorb the spice masala. 

Heat 1 tsp of oil in a thick-bottomed kadai, add the chilli powder, pepper powder, and salt. Mix well and place the boiled eggs in the kadhai. Saute on medium heat for a couple of minutes till the eggs are blistered/ lightly roasted. Remove and keep aside.

In the same kadhai, heat 2 tbsp of oil, add the cinnamon, cloves, cardamom, and bay leaf. Saute till they become aromatic. Add the cumin seed and when they sizzle add the finely chopped onions, a little salt and saute till the onions turn golden brown 

To this, add the ginger garlic paste, slit green chillies and the spice powders (turmeric powder, coriander powder, garam masala, chilli powder) and mix well. Add a little water to prevent the spice powders from getting burnt.

Now add the finely chopped tomato and cook on medium heat until the tomato becomes soft and mushy  and the tomato-spices get well blended 

Add the freshly extracted coconut milk, mix well and bring to a boil

Now add the seasoned boiled eggs and cook for a couple of minutes on medium heat 

Check for salt and add if required

Switch off the gas and transfer to a serving bowl

Garnish with finely chopped coriander leaves 

Serve the Egg Curry with chapatis, rotis, or with jeera rice/fried rice.