For my roomy and me, egg curry is a staple side dish every weekend. Its easy, goes with most of the main dishes and reminds us of home. This is the recipe that I always follow. Please excuse the not-so-great pic, I am yet to get better with my photography skills :)What I Used:
Eggs : 2
Onions : 3 medium
Tomato : 1 medium
Green chillies : 3 sliced
Chilly powder : 1 teaspoon
Jeera powder (jeeraka podi) : 1/2 teaspoon
Dhania powder (malli podi) : 3 teaspoons
Ginger-garlic paste : 2 teaspoons
Oil : 3 tablespoons
Mustard seeds : 1/2 teaspoon
Curry leaves : one strand
Salt : to taste
How I Made It:
1. Boil the eggs, shell, slice and keep aside.
2. Heat oil, put the mustard seeds in to crackle. Saute the onions till they turn golden brown. Adding a little salt to it makes it wilt quicker (tip from my Grandmom).
3. Add ginger-garlic paste to the golden brown onions and fry for a minute. Then add the masala - chilly powder, jeera, dhania - green chillies, curry leaves, and fry well till the raw smell leaves the paste, which should take a good 3 minutes.
4. Once the masala is well cooked, add the finely chopped tomatoes and saute till it blends with the curry.
5. Add one cup water (or more if you like the curry thin) and bring to boil. Add the boiled egg and remove from fire after 2 minutes.
Note: I use coconut oil to make this curry sometimes and this gives it a more 'Kerala' taste. This curry goes well with almost anything - chappathi, parotta, rice, dosa, puttu.
Hope you all enjoy it!
No comments:
Post a Comment