Egg Curry is a dish which always reminds me of Dad. He introduced me to eggs and how tasty the various preparations could be. It’s funny how I associate the dish with Dad though it was Mom who always made it. I made this quite frequently as a student and a few friends came to associate this dish with me. So whenever it was my turn to cook, this dish was often requested. I generally make a lot of gravy with it and serve it with some white rice. It tastes great with some hot chapati too. Add a side salad of onions, green chillies and it is a wonderful meal. This dish tends to taste better after a few hours or the next day when the eggs have had some time to absorb the spices.
Ingredients
2 tbsps oil
2 black cardamoms
2 bay leaves
2 cloves
1 red onion, diced
2 tomatoes, diced
red chilli powder to taste
1-2 tsp garam masala (add 2 tsp for spicier taste)
3 cloves of garlic, chopped
1/2 inch ginger, grated/crushed
3 or 4 hard boiled eggs, sliced into two along the length of the egg
1-2 cups water
salt to taste
Method
In a pan, heat the oil and add the cardamom, cloves and the bay leaves to the oil, fry till you can smell the aroma, but take care not to burn them. Add the onion, ginger and garlic. Fry this till the onion is well browned. Ideally, cook this on a medium heat setting and fry the onions till you see a little oil being released. Then add the tomatoes, and cook till the tomatoes are browned. Add garam masala, red chilli powder and cook for another minute. Then add the water. Add salt. Boil this till the gravy thickens to your liking. Gently, slide in the eggs to the gravy. Boil the gravy for a few minutes with the eggs, so that the eggs absorb the spices. Serve hot with white rice or chapati.
Tips
The eggs should be hard boiled, so that the yolk does not run into the gravy. When stirring the gravy take care to not damage the egg halves. If you want to adjust the seasoning, scoop out the egg pieces, stir the gravy and then add them back in. If the eggs are boiled in the gravy, they get well marinated and tasty.
To reheat, if possible do not use the microwave, as eggs tend to burst. You can scoop out the egg pieces, heat the gravy for a longer time till it is piping hot. Then, heat the eggs for about 30 seconds in the microwave and add them back to the gravy.
2 tbsps oil
2 black cardamoms
2 bay leaves
2 cloves
1 red onion, diced
2 tomatoes, diced
red chilli powder to taste
1-2 tsp garam masala (add 2 tsp for spicier taste)
3 cloves of garlic, chopped
1/2 inch ginger, grated/crushed
3 or 4 hard boiled eggs, sliced into two along the length of the egg
1-2 cups water
salt to taste
Method
In a pan, heat the oil and add the cardamom, cloves and the bay leaves to the oil, fry till you can smell the aroma, but take care not to burn them. Add the onion, ginger and garlic. Fry this till the onion is well browned. Ideally, cook this on a medium heat setting and fry the onions till you see a little oil being released. Then add the tomatoes, and cook till the tomatoes are browned. Add garam masala, red chilli powder and cook for another minute. Then add the water. Add salt. Boil this till the gravy thickens to your liking. Gently, slide in the eggs to the gravy. Boil the gravy for a few minutes with the eggs, so that the eggs absorb the spices. Serve hot with white rice or chapati.
Tips
The eggs should be hard boiled, so that the yolk does not run into the gravy. When stirring the gravy take care to not damage the egg halves. If you want to adjust the seasoning, scoop out the egg pieces, stir the gravy and then add them back in. If the eggs are boiled in the gravy, they get well marinated and tasty.
To reheat, if possible do not use the microwave, as eggs tend to burst. You can scoop out the egg pieces, heat the gravy for a longer time till it is piping hot. Then, heat the eggs for about 30 seconds in the microwave and add them back to the gravy.
0 comments:
Post a Comment