Wednesday, April 18, 2012

Egg Curry

This curry is one of Yogesh's favorite dishes. During his visits from Canada I used to make this dish for him. Back then, I occasionally cook and did not really know many dishes to prepare. I know that he likes curries with lots and lots of gravy and spices so I wanted a dish that uses a lot of spices. The curry didn't exactly turn out as I was imagining but I remember a friend once told me that whenever dishes go wrong, just add coconut milk and it will be all good. So, that is what I did and loved this curry ever since. I like to serve this with steam rice, pickled banana peppers and some type of salad or vegetable stir-fry. It goes really well with Naan or Chapati as well.


Egg Curry

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes

Ingredients:
2 tablespoons Oil
1 teaspoon Cumin Seeds/Jeera
1 teaspoon Brown Mustard Seeds/Rai
1/2 teaspoon Fenugreek Seeds/Methi
3 whole Dry Red Chilies (optional)
2 1/2 cups Onion - finely chopped
1 large stem Curry Leaves – stripped off leaves and discard stem
1 tablespoon Ginger - grated or finely chopped
1 tablespoon Garlic - crushed or finely chopped
2 teaspoons Red Chili Powder (adjust to taste)
1 teaspoon Turmeric Powder
1 1/2 teaspoons Garam Masala Powder
2 1/2 tablespoons Tomato Paste
8 Hard Boiled Eggs – shell removed and cut 3 to 4 slits through egg whites
1/2 cup Coconut Milk
Salt to taste
1/4 cup Cilantro - roughly chopped
1 Jalapeno or any Green Chili - cut in chunks

Directions:
  1. Add oil in a large pot over high heat. Once hot, add cumin seeds, mustard seeds, Fenugreek seeds and dry red chili.
  2. Once mustard seeds start to pop, add onion, a pinch of salt and cook stirring occasionally for few minutes until onion is translucent.
  3. Add curry leaves and continue cooking until onion starts to turn light golden color.
  4. Reduce heat to medium, add ginger, garlic and cook for further minute till fragrant.
  5. Add red chili powder, turmeric powder, 1 tsp garam masala powder and cook for few more seconds.
  6. Add tomato paste, cook for few seconds and add about 1 cup of water. Stir well, reduce heat to low, cover and cook for 5 to 10 minutes.
  7. Add boiled eggs, salt to taste, mix well and cook covered for another 5 to 10 minutes adding some water if required.
  8. Add coconut milk and continue cooking covered for about 5 more minutes.
  9. Make necessary adjustments to consistency of the gravy by adding more water if required. Garnish with cilantro, jalapeno and remaining 1/2 tsp garam masala powder. Cover the pot and leave it covered for 5 minutes. Mix once before serving.
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