Egg Curry .....

This week began with a pile load of pending stuff. I am struggling to make things work ..... can't blame anyone but myself for this situation. Well I can ....... blame it on the weather. The cloudy rainy days dampen my mood and make me lazy. Not to forget the dropping temperature.

I wish I had a magic lamp like Aladdin ...... rub it and the Genie appears saying 'Kya hukum hai mere aka'. And then I can read out my never ending wish list to him. Yah I know that's called day dreaming ..... but there is no harm in dreaming if that makes you feel good.

But I am well aware that nothing like that is ever going to happen. So to lighten my spirits I decided to cook, to take a break from the mundane life.

Ever since I saw the egg curry recipe from Madhur Jaffrey's Cookbook on Indian Simmer, I was desperate to prepare it. The inspiration - Prerna :-) , the blog owner who posted this as her 50th post celebration. Her recipe and clicks are a sure motivation for food lovers. Every time I see her posts I can't stop myself from drooling. Wish she was my neighbor.

So today I decided to make this egg curry ..... I tweaked the recipe a little bit though.

It was perfect combination with plain basmati rice for this busy day.

Preparation Time - 30 minutes

Serves 2

Ingredients

Boiled Eggs - 4

Grated Onion - 1/2 cup

Grated Ginger - 1/2 tsp

Grated Garlic - 1/2 tsp

Tomato Paste - 1 tsp

Cumin Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Garam Masala - 1/3 tsp

Crushed Black Pepper - 1 big pinch

Turmeric Powder - 1/3 tsp

Red Chili Powder - 1/3 tsp

Salt per taste

Oil for cooking

Method of Preparation

1 Heat about 1 tbsp of oil in a kadhai. Add a pinch of turmeric to it. When the oil is hot add the boiled eggs to it. Fry the eggs till they are golden in color. Remove and keep aside.

2 Add the grated onion, ginger and garlic to the hot oil now. Add turmeric and salt and fry till the masala gets cooked and leaves oil. (Approximately 10 minutes).

3 Add the tomato paste to it and mix into the masala.

4 In a separate bowl mix Cumin + Coriander + Red Chili Powder. Add a little water to make a paste.

5 Add this paste to the cooked masala and fry for 2 minutes. Add about 2/3 cup of water and let the gravy simmer.

6 Add the eggs to it and cook for two minutes.

7 Add garam masala powder and simmer for a minute.

8 Remove from heat and sprinkle the crushed pepper on it.

Serving Tips

Serve warm with rice.

Notes

Do not over fry the eggs. The oil should be hot when you fry the eggs, else the eggs will stick to the vessel.

Variation

Use fresh pureed tomato if tomato paste is not available.

Other Names

Egg Curry - Anda Curry.