Quick Egg Curry

When I used to live in a shared apartment , one of my flat mates, Aleyamma was from Kerala. I had the good privilege of learning some of the dishes from the Malayali cuisine through her.One of my favorites was the egg curry that she used to make.It is simple, easy to make and requires very few ingredients.Here is the recipe for Aleyamma's "motta curry" as she used to call it.

Servings: 4

Ingredients:

Eggs: 4 boiled and peeled.
Coconut oil: 1 tbsp
Mustard: 1/2 tsp
Curry leaves: 1 sprig
Garlic: 4 cloves,chopped fine
Ginger: 1 inch, chopped fine
Onion: 1 medium, chopped fine
Haldi( turmeric) powder: 1/2 tsp
Chilli powder(cayenne pepper): 1 tsp
Garam masala: 1/4 tsp 
Water:1/4 cup
Coconut milk: 1/2-1 cup ( as per your taste).( I used canned coconut milk).
Salt to taste
Cilantro/ coriander leaves

Method:

Heat oil in a wok/ sauté pan on medium heat.Temper mustard. Once it splutters, add curry leaves, garlic.Sauté for few seconds.

Then add ginger, sauté for few seconds. Now add the chopped onions. Sauté until the onions turn golden brown. 

Now add haldi( turmeric powder), chilli powder, garam masala and sauté for a minute.

Add 1/4 cup water. 

Add the coconut milk and simmer for 2-3 mins. 

Slice the eggs into two and drop it in the above sauce. 

Garnish with coriander leaves.

Serve hot with rice/ idlis / bread.

Cooking made easy:

The ideal method of boiling eggs to perfection is to drop them into boiling water, let it boil for 10 minutes. Then turn off the stove, cover the pot with a lid for another 10 mins. Promptly cool it in a bowl of cold water and peel it.

Tip for healthy living:

A lot people tend to eat egg whites alone, throwing the yolk away. They do this believing that the yolk in the eggs will lead to increased cholesterol and heart disease.Egg yolk is rich in omega-3 fatty acids and is beneficial to the body.Most of the nutrients in the egg is concentrated in the yolk.The yolk is rich in minerals like calcium and magnesium and important vitamins like RIboflavin, folate,vitamin B6, B12, vitamin A & E.Harvard School of Public Health states that eating one egg per day will not increase the risk of heart disease in healthy individuals.Of course, people with established heart disease and diabetes have to try and be cautious with egg yolk consumption.

Food for thought:

Necessity is the mother of all inventions. ( Plato)