I love eggs! Eggs are so versatile! You could do anything and everything with them. You could fry them, boil them, poach them, scramble them, whip them, beat them.. The variations are endless. They taste good with just salt and pepper or you could go the whole nine yards and add a whole bunch of spices like I did, and curry them! Again there are hundreds of way you could curry eggs! I have previously posted a few ways of making them: egg masala, jhat phat egg chilli, tangy egg curry and quick egg curry.
So how is this one different?? This is the result of another of my whims and fancies: my experiments in my kitchen. Depending on my mood, I tend to add whatever I feel like from my pantry! Don't fear: the result is good 99% of the times. The 1% of the time, I have had my husband go " Baby, please don't make this again". And yes,there have been times when I have to toss it into the trash can. But that's very very rare!! You see, at a very young age, my mother taught me a very basic premise about cooking: " for food to taste good, all it needs is a nice balance of salt and spice. If those two things exist, then anything will taste good.
Coming back to this particular egg curry, this is perfect for that weeknight dinner when you have come home after a hard day's work and want to rustle up something nice and spicy for your dinner. This can be made in under 15-20 mins! I am bringing this today to Angie and all my other wonderful friends at Fiesta Friday!
Servings: 2-3
Ingredients:
Eggs: 4-6 hard-boiled, peeled .
Cooking Oil: 1 tbsp( I use coconut oil)
Onions: 1 medium, diced small
Tomato: 1 medium, diced small
Ginger-garlic paste: 1 tsp
Mutton/ chicken masala powder: 1 -2 tsp based on your spice level.
Haldi ( turmeric powder): 1/2 tsp
Tamarind pulp: 1/4 tsp
Salt to taste
Water: 1 cup
Method:
Heat 1 tbsp oil in a frying pan.Sauté one chopped onion, 1 tsp ginger garlic paste, until golden brown.
Add one chopped tomato . Sauté until it leaves oil.
Add 1 tsp turmeric powder, 1 tsp Kubal Mutton Masala powder( it is just a spice mix from Mumbai. It is very spicy!) you can also use any chicken masala powder or Malvani powder or ussal powder.
Add the boiled eggs into which slits have been made while keeping the egg whole. Sauté so that the egg is s little fried .
Make a tamarind solution and add this with salt to the above mixture.Mix together do that it binds well.
Serve hot with a rice or roti/bread.
Ready in less than 15 mins!
Enjoy!
Cooking made easy:
Cook without stressing about it. Always improvise and make use of whatever that is available in your kitchen. You will be surprised at what you can rustle up by being a little adventurous in the kitchen!
Tip for healthy living:
Turmeric is great for our good health. It is a natural anti-inflammatory agent and therefore helps with a number of ailments from cough-cold to arthritis. Curcumin is the main active ingredient in turmeric which is responsible for its strong anti-inflammatory and anti-oxidant properties.
Food for thought:
We adore chaos because we love to produce order. M.C. Escher
Eggs can be cooked in hundreds of different ways. There are several versions of egg curry alone. Eggs made any way is acceptable in my household and when it is curried, everybody relishes it. Here is another version of egg curry. It is quick and easy to make and absolutely lip-smacking!
Servings: 4
Ingredients:
Eggs: 8 hard-boiled, peeled and cut into 2 equal slices.
Onions: 2 medium, diced small
Tomato: 1 medium, diced small
Cooking Oil: 1 tbsp( I use coconut oil)
Chilli powder: 1/2 tsp
Coriander powder: 1/2 tsp
Garam masala: 1/2 tsp
Haldi ( turmeric powder): pinch
Salt to taste
Coriander leaves( cilantro): 4-5 sprigs for garnishing.
Water: 1/2 cup
Method:
Heat oil in a frying pan/ wok on medium heat.
Add the chopped onions, sauté until they turn almost golden brown.
Add the chopped tomatoes and sauté until the tomatoes start leaving oil.
Now add turmeric powder, coriander powder and sauté for 30 seconds.
Then add chilli powder and garam masala powder and sauté for another minute.
Add 1/2 cup water, salt and let it simmer.( You could add more water as needed based on your desired consistency of the dish.)
Add the sliced eggs.Turn off the flame.
Garnish with fresh cilantro.
Serve hot with rice/ roti/ bread.
Enjoy!
Cooking made easy:
The best way to make hard-boiled eggs cooked evenly is by adding eggs into boiling hot water, boiling it for 10 minutes, switching off the flame and covering it and keeping it like that for another 10 mins.Remove from water.If you wish you could run it under cold water to cool down.I just wait for it to cool down. Peel when cooled.
Tip for healthy living:
Eggs are a great source of protein. One can safely consume one egg a day without worrying about increasing your cholesterol levels.
Food for thought:
Always do your best. What you plant now, you will harvest later. Og Mandino
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)
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