Egg was something I severely disliked as a child and my little brother completely hated it. Our mom had to try really hard to feed us eggs. I remember when my brother was 1 or 2 years old, mom used to mix the boiled egg yolk with lentils and forced feed him. The poor boy would strongly object to it. I feel force feeding does not really help. If our taste buds do not accept something, our body may not get the essential nutrient from that particular thing. The same naughty boy, however, loves Egg Rolls with lots of onions and chillies.
After my marriage, it was a different scene. This side of my family had been egg lovers, specially my husband and maa-in-law. They specially like duck egg curries. Duck eggs are banned in Singapore, but egg curries have to be prepared for his love for it. Hence I try to bring in variety in the curries. I keep on searching for recipes and stuck on this DHABEWALA EGG CURRY the other day. These days I am hooked towards these Dhaba recipes, Railway Canteen recipes..... hahaha.... may be because they are rustic, easy, flavourful, done in a jiffy and served fresh. Let us cook this flavourful and colourful Egg Curry in our kitchen.
Egg : 6
Tomato : 1big
Onion : 1big
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Coriander Powder : 1tsp
Punjabi Garam Masala Powder : 1/4tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Cinnamon Stick : 1inch one
Green Cardamom: 2-3
Cloves : 2
Cumin Seed : 2pinches
Bayleaf : 1
Oil : 3tbsp
Chopped Coriander leaves for garnish.
Boil the eggs in enough water. Once cold, de shell, wash, make small slits and rub little salt in them.
Peel, wash and prepare a smooth paste of the onion.
Wash, cut, deseed and prepare a paste of the tomato.
Heat oil in a wok, temper with bayleaf and all the whole spices.
Fry the onion till the raw smell goes away. Add the ginger-garlic paste and fry for 2 minutes.
Add the tomato paste and fry for 2-3 minutes. Add Coriander Powder, Turmeric Powder, Red Chilli Powder, salt and stir well.
Add the boiled eggs and fold in well with the spice mix.
Add a cup of water, cover and let boil for 7-8 minutes.
Add the Punjabi garam masala and stir.
Transfer to a bowl and garnish with chopped coriander leaves.
Enjoy with chapati/naan/parathas.