EGG CURRY-COASTAL STYLE

 EGG CURRY- COASTAL STYLE

We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Egg Green Masala- with the distinctive flavour of mint 
• Chettinad Egg Curry- lip smacking flavours of Chettinad cuisine

Today's recipe is for another Egg Curry- this one done in our Coastal Style. When I say Coastal style, I mean the West Coast of India running from Goa to Karnataka.

The world famous Chef Vikas Khanna once said that our coastal Saraswat/GSB cuisine is characterized by a trinity of foundational elements that provides its unique delicate yet bold flavour profile. These elements are Fresh Coconut Gratings, Coconut Oil, and Tamarind or Kokum.

This Egg Curry goes great with hot steamed rice. Do try it out and let me know how you liked it! 

Ingredients:-

• Eggs, 6
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Fenugreek Seeds/ Methi Seeds, 5-6 
•  Black Peppercorns, 1/4 tsp
• Curry Leaves, 6-8
• Garlic Cloves, 8
• Ginger, 1 " piece
• Medium-sized Onion, 1
• Fresh Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 5
• Turmeric Powder, 1/2 tsp
• Tamarind, size of a small marble 
• Salt, to taste
• Coconut Oil, 2 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Small sized Onion, sliced, 1
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. 

Peel and chop the garlic cloves 

Peel and chop the ginger 

Peel and chop the onion for the curry 

Peel and slice the small onion for seasoning

Heat coconut oil in a thick bottomed kadhai and on medium heat add the coriander seeds, cumin seeds, methi seeds, black peppercorns, curry leaves, chopped garlic cloves, chopped ginger, chopped onions, fresh coconut gratings and Byadgi red chillies 

Roast them till they become fragrant 

Allow the roasted ingredients to cool 

Transfer them to a mixer jar. 

Add turmeric powder, tamarind  and salt

Grind to a smooth paste by adding the required amount of water 

Remove the freshly ground paste (masala) to the kadhai, add water as required to get a curry like consistency 

Bring this curry to a boil and add the boiled eggs to it 

Lower the flame and let it simmer for about 5 minutes

Switch off the gas

In a seasoning pan, heat 2 tsp of coconut oil and on medium heat add the mustard seeds, when they splutter add the sliced onions and the curry leaves. Sauce till the onions become slightly golden.

Pour this seasoning on to the egg curry

Transfer to a serving bowl

Serve Egg Curry with hot steamed rice

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.

 

EGG MASALA CURRY

 

EGG MASALA CURRY

In my house, I make sure we have dishes using eggs from time to time as they have numerous health benefits. Eggs are really versatile -we use them for breakfast, brunch, lunch or dinner! In India, you will find many different types of Egg Curries made for lunch or dinner. For breakfast and brunch, we have scrambled eggs, fried eggs, boiled eggs, omelettes of different types, egg sandwiches etc. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Mangalorean Egg Curry 

Today's recipe is for Egg Masala Curry. In this we first boil the eggs and then fry them which gives them a special taste of their own. I have adapted this from the YouTube video for Egg Masala Curry by Mangalore Recipes. 

We tried this out recently and loved it! 

Ingredients:-

• Eggs, 6
• Large sized Onion, 1
• Garlic Cloves, 5
• Ginger, 1 " piece
• Tomato, 1
• Cinnamon, 1 " stick
• Cloves, 2-3
• Cardamom, 1
• Fennel Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Pepper Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/4 tsp
• Garam Masala Powder, 1/2 tsp
• Chicken Masala Powder, 1 tsp
• Coriander Leaves, for garnish
• Kasuri Methi, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp 

Method:-

Boil the eggs in adequate water for 8-10 minutes

Once they are boiled allow them to cool and peel them. Pierce the boiled eggs with a fork so that they can better absorb the masala. Keep aside. 

Chop the onion, tomato and coriander leaves

In a small mixer jar, grind together the onion, garlic cloves and ginger to a paste adding as little water as possible. Keep aside

Next, grind the tomato to a paste and keep aside.

Heat oil in a thick bottomed kadhai and on medium heat add the boiled eggs.  Sprinkle a little salt and turmeric powder on the eggs. Fry them till they get blistered and turn a golden brown in colour. Keep aside.

In the same kadhai, add to the heated oil, cinnamon, cloves, cardamom, and fennel seeds and fry till they give off a good aroma

Add the prepared paste of onion and ginger garlic and fry till the raw smell goes

To this add the tomato paste, mix well and saute

Now add the spice powders: turmeric powder, chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and chicken masala powder. Mix well. 

Add salt to taste and enough water to give the curry a gravy-like consistency and bring this to a boil

Add the boiled eggs

Rub the kasuri methi in your palms and add this to the Egg Masala Curry

Cook for 2 minutes, adding water if required. 

Bring it to a boil 

Switch off the gas and garnish with chopped coriander leaves

Transfer to a serving bowl

Serve the Egg Masala Curry with rotis or hot steamed rice 

EGG CURRY

 EGG CURRY

My husband has loved eggs since his childhood and insists on having some egg dish or the other from time to time. We therefore have eggs for breakfast from time to time and also make curries with boiled eggs. As you would have experiences, egg curries are very versatile dishes and go well with Indian breads- such as naan, rotis, as well as with hot steamed rice, jeera rice and the like.

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

Elsewhere in this blog you will find recipes for several types of Egg Curry including:- 

• Mangalorean Egg Curry
• Chettinad Egg Curry
• Egg Green Masala

Today's dish is for North Indian style Egg Curry which I have adapted from Dhaba Style Egg Curry by Swasthi's Indian Healthy Recipes. 

We had this for lunch yesterday and enjoyed it immensely! High recommended!! 

Ingredients:-

• Eggs, 6
• Onions, medium,  2
• Tomatoes, medium-sized, 3 
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Sugar, 1/2 tsp
• Cashews, 10 

• Bay Leaf, small size, 1
• Cinnamon, small piece, 
• Cardamoms, 2
• Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp

• Oil, 2 tbsp
• Ghee, 1 tsp
• Water, 1 to 1 and 1/4 cups
• Salt, to taste

Method:-

Wash and boil the eggs for about 8-10 minutes, allow them to cool and then peel the boiled eggs

Pierce the eggs with a fork - so that they absorb more of the masala

Peel the onions, dice them and boil them in 2 cups of water for about 4-5 minutes

Discard the water and transfer the onion to a blender. Blend the onions ( without adding any water) to make a puree. (This helps to remove the pungency of the onions). Keep aside.  

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Wash and chop the tomatoes, transfer to blender and blend them without adding any water to make a puree. Keep aside.

Slit the green chilli 

Finely chop the coriander leaves

Soak 10 cashew nuts in 1/2 cup of water for about 10 minutes. Transfer to a blender and make the cashew nut paste. Keep aside. 

Heat 1 tsp of ghee in a non-stick pan, add the boiled eggs and fry them till they become blistered and a  little golden in colour. Remove them to a plate, sprinkle a little chilli powder and garam masala on the eggs. Keep aside.

Heat 2 tbsp of oil in the same pan and add bay leaf, cardamoms, and cinnamon. Saute for a few seconds till they sizzle. To this add the onion puree and slit green chilli and saute till the onion puree turns golden. This may take a few minutes. 

Next add the ginger garlic paste and saute for a minute till the raw smell goes

Now add the tomato puree and cook till it gets well blended with the onion puree. 

Add the chilli powder, turmeric powder, coriander powder, garam masala powder and salt

Saute till the spices get well blended with the mixture, ,gives off a good aroma and the oil separates 

Add 1 to 1 and 1/4 cups of water and mix well

Cover and cook on medium heat until the gravy thickens, add sugar and check for salt and add if required. 

Add the fried eggs and dried fenugreek leaves and let the eggs simmer in the gravy 

To this, add the cashew nut paste and cook covered on medium heat for 2-3 minutes till the gravy thickens

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve the Egg Curry with roti, naan or plain rice. 

MANGALOREAN EGG CURRY

MANGALOREAN EGG CURRY 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. Like in most houses, in ours too we use eggs in different forms for breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner,, we use eggs in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Chettinad Egg Curry
• Egg Curry- the first non-vegetarian dish I learnt to make - after my marriage
• Herbed Baked Eggs- one of the most delicious egg dishes I have ever tasted 

Today's recipe is for an Egg Curry popular in Mangaluru. This goes great with both rice and rotis.

I have adapted this from Mangalore Style Egg Curry by Home Foods Jovita Noronha's YouTube video. 

For best results, serve the Egg Curry a few hours after it is made so that the spices are well absorbed by the boiled eggs! 

I am sure you will love it as much as we do! 

Ingredients:-

• Eggs, 6
• Onion, 1
• Curry Leaves, a few
• Coriander Leaves, for garnish
• Oil, 1 tbsp + Ghee 1 tsp 
• Salt, to taste

To Dry Roast:- 

• Byadgi Red Chillies, 6-8
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Mustard Seeds, 1/4 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp
• Black Pepper, 1/4 tsp
• Cinnamon, 1/2 " piece
• Cloves, 3

To Grind To A Paste ( For the Masala):-

• Fresh Coconut Gratings, 1 cup
• Onion, 1 small
• Garlic Cloves, 5-6
• Tamarind, size of a marble 
• Turmeric Powder, 1/4 tsp

Method:-

Boil the eggs and then peel them when they are sufficiently cooled.  Make cuts in the boiled eggs and keep aside.

Roughly chop the onion for grinding and finely chop the other onion

The next step is to roast the spices. Heat a pan and dry roast the Byadgi red chillies on medium heat. Next add the coriander seeds, and cumin seeds and roast these too

To this, add the mustard seeds, fenugreek seeds, black pepper, cinnamon and cloves and dry roast till they become fragrant.

Remove from the pan and allow the roasted spices to cool

In a mixer, grind together the fresh coconut gratings, roughly chopped onion, garlic cloves, tamarind, turmeric powder along with the roasted spices

Add a little water and grind to a smooth paste

Remove from the mixer and keep aside

Heat coconut oil in a pan, add ghee, finely chopped onion and curry leaves

Saute until the onion turns golden brown, add the ground masala and saute for 1 minute

Add water from the mixer jar  to get the desired consistency 

Add salt to taste, mix well, cover and cook 

To this add the boiled eggs, add  chopped coriander leaves and cook for 2 minutes

Switch off the gas and transfer to a serving bowl

Serve with hot steamed rice  

EGG GREEN MASALA

 EGG GREEN MASALA

Till I got married, I was a strict vegetarian. I never even ate eggs. But over time, I started eating eggs and then cooking dishes made with eggs.  We love the tasty egg curries common in different parts of India. 

As you would know, eggs- both the yolk and the whites-  have numerous health benefits. We can use eggs in different forms for  breakfast - scrambled, boiled, fried, and in omelettes. Likewise, for lunch/dinner, eggs can be used in different kinds of curries and side dishes. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for another Egg Curry ,but this one is significantly different from the others in that it has a green masala from which it gets its name.  The masala for this dish is made with mint and coriander leaves which give it the green colour. The cashew nuts added while grinding the masala gives the masala a thick and creamy texture.  The use of coconut oil is important to get the authentic flavour of this dish but you can make this with any cooking oil. 

 This dish is common in the Mangaluru region of my Home State of Karnataka. I have adapted this from the Kannada video on YouTube for Egg Green Masala from Mangalore Recipes. 

We loved this with peas pulao and I am sure you will too!! 

Ingredients:-

• Eggs, 5-6 
• Turmeric Powder, 1/4 tsp (used while roasting the eggs)
• Garam Masala Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Lemon juice, from 1/2 a lemon 
• Salt, to taste
• Coconut Oil, 3 tbsp 

For the Green Masala:- 

• Medium-sized Onions, 2
• Green Chillies, 5 or as per taste
• Coriander Leaves, 1 cup
• Mint Leaves, 1/2 cup
• Curry Leaves, a few
• Ginger, 1" piece
• Garlic Cloves, 12
• Cashewnuts, 15-20

For Tempering:-

• Bay Leaf, 1
• Cinnamon, 1"
• Star Anise, 1
• Cloves, 4
• Peppercorns, 5-6
• Fennel Seeds, 1/2 tsp

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Make a few gashes on each of the boiled eggs and keep aside

Chop the onions

Slit the green chillies

Wash and remove the coriander leaves from their stems

Wash and remove the mint leaves from their stems

In a thick bottomed kadhai, heat 1 tbsp of coconut oil and saute the chopped onions till they turn translucent, add the slit green chillies, coriander leaves, mint leaves and a few curry leaves 

Saute till the leaves wilt

Remove from the heat and allow it to cool

Transfer these sautéed ingredients once they are cool to a mixer jar

Add ginger, garlic cloves, and cashew nuts 

Grind this to a smooth paste adding just the required amount of water. Keep aside.

In the same kadhai add 1 tbsp coconut oil and turmeric powder, roast the boiled eggs till they turn slightly golden. Keep aside. 

Now add 1 tbsp coconut oil to the kadhai, add bay leaf, star anise, cloves, peppercorns and fennel seeds

Saute till they give off a good aroma

To this add the freshly ground masala paste and the water from the mixer jar

Add garam masala,  coriander powder, and turmeric powder

Add salt to taste 

Mix well and let it come to a boil 

Cook on medium heat till the oil separates 

Now add the boiled and roasted eggs one by one

Immerse the eggs in the masala and let them eggs cook on low/medium  heat for a couple of minutes and  absorb the flavours of the masala  

Lastly squeeze juice of 1/2  a lemon 

Switch off the gas and transfer to a serving bowl 

Serve the Egg Green Masala with hot steamed rice 

CHETTINAD EGG CURRY

CHETTINAD EGG CURRY 

From time to time, I make dishes using eggs as they have numerous health benefits. We can make use of eggs for breakfast where we can have Omelettes, Boiled Eggs, Scrambled Eggs, Fried Egg etc or they can be used for curries and other dishes for lunch or dinner.

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Egg Curry, goes great with pulao or fried rice

Today's recipe is for an Egg Curry, done in the Chettinad style. As you might know, Chettinad is a part of the South Indian State of Tamilnadu and is famous for its hot, spicy food. The main component of the Chettinad style of cooking is the Chettinad Masala which is made using many different spices.

I have adapted this from Chettinad Egg Curry in Indian Healthy Recipes. This dish goes well with hot rotis or with hot steamed rice. 

We tried this out and it tasted great! 

Ingredients:-

• Eggs, 4
• Large sized Onion, 1
• Medium-sized Tomatoes, 2 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Salt, to taste 
• Oil, 2-3 tbsp
• Coriander Leaves, a few

For the Chettinad Masala:-

• Byadgi Red Chillies, 5
• Coriander Seeds, 2 tsp
• Green Cardamom, 2
• Fennel Seeds, 3/4 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 1/4 tsp
• Cloves, 3
• Cinnamon, 1 " piece
• Poppy Seeds, 1 and 1/2 tsp 
• Coconut Gratings, 1/4 cup

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool and peel the eggs. Pierce the eggs with a fork and keep aside. 

Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep this tomato puree aside

Peel and finely chop the onion

Finely chop the coriander leaves

In a thick-bottomed pan, dry roast red chillies and coriander seeds on low-medium flame

When you get a good aroma from the roasted coriander seeds add green cardamom, fennel seeds, cumin, peppercorns, cloves and cinnamon 

Roast these on low flame making sure the spices get roasted but do not get burnt

Transfer to mixer jar 

In the same pan, saute poppy seeds for 1 minute then add the coconut gratings and saute for 2 minutes till it gives off a good aroma

Remove from flame and allow this to cool 

Add this to the roasted spices in the mixer jar 

Grind this to a powder.

To this, add a little water and make the masala paste and keep aside.

Add oil to the pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

To this add the finely chopped onion and saute till they turn golden 

Now add the ginger garlic paste and saute till the raw smell goes

Add the tomato puree and mix well  and saute till the raw smell of the tomato goes

Next add the ground masala prepared and salt to taste

Add water as required to get a gravy like consistency

Bring this to a boil then lower the flame and add the boiled eggs 

Allow the eggs to simmer in the gravy for 5 minutes 

Switch off the gas

Finally, garnish with finely chopped coriander leaves

Transfer the Chettinad Egg Curry to a serving bowl 

Serve hot with rotis, chapatis, fried rice