The Eureka Egg Curry!
If you have been following this blog and have read about my recipes with eggs, you may remember this episode where I confessed about trying dozens of recipes to match N’s special egg dosa recipe that he had when he was a teenager.
Well, finally he said “Yes! This is that recipe”. How did I discover it? Very simple, mom made it!
Like the story goes, it was a very usual sunday morning with me whining about my pending assignments, traveling to and fro(which took an hour one way), showing off my stress at mom(not like this, like that, why did you do this, I want it this way, why me? why cant you etc.,) while she was making this egg curry and rotis- which again gave me a chance to whine about- this is too simple, I don’t want this- why can’t you make something nice for me as Sunday is the day I can eat at home, who else is going to cook for me blah blah blah..
I just kept going on and on and in came N, had a taste of the simmering masala and said to me, ” this is the one egg masala I have been telling you about” and I was like what? this is nothing! But it ended up as something which is simple but superb!
This is how you can make this egg curry for two adults:
Tomato-2(If it is medium size- 2, large-use one)
Red onion- 1 big (Just make sure when you chop, it is equal parts onion and tomato)
Ginger garlic paste- 1/2 tsp
Red chili powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dhania powde(coriander seed powder)r-1/2 tsp
Black pepper powder- 1/4 tsp
Salt to taste
Oil- 2 tbsp
Chopped cilantro- to garnish
Boil the eggs, peel the shell. Mix the pepper powder and a pinch of salt in a plate, roll the egg in pepper and salt so that it coats. Poke a few holes in the egg now with a fork(do not cut it, just a few holes here and there).
Heat 1 tbsp oil in a pan, slowly,add the eggs coated with pepper and salt, roast them till the outer white layer of the egg turns reddish to golden brown in color. Set aside.
In the same pan, add the add chopped onions, tomatoes,saute well, add salt, when onion and tomato comes together add ginger garlic paste, add all the powders, mix well, let it simmer with a lid on for 10 minutes. Then when it comes together like a thick gravy(do not add water at any stage) with oil separating out, add the roasted eggs, cover it from all sides with the thick curry. Let it simmer again with the roasted eggs in the curry for another 8-10 minutes on a slow flame.
Switch off. Garnish with cilantro leaves and serve hot with roti or rice or both. We had it with raitha, roti and peas pulao
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