Wednesday, 13 January 2016


This is an easy week day night solution. There are days when we wish to keep the cooking very simple, spend less time in the kitchen. I particularly feel like this on weekday evenings. If it is a weekday, I prefer cooking in the evening so that food can be served fresh and hot to my men. At the same time I wish to keep it simple, so that I can spend minimal time in the kitchen. To me weekday evenings are meant to peep into junior's room at regular intervals and check whether he is studying or not. It is also to wait for the senior to come back and have small chit chat while watching television together. Cooking needs a lot of concentration, patience which I lack in the evenings. I do not know why so.

This is an egg curry which I did very simply. May be because I was not willing to chop onion, peel ginger-garlic and grind into a paste. Perhaps my maid was away for some other work. I have never claimed myself to be an independent worker, even if I be given any credit, half goes to her. Besides all these excuses, there is also the willingness to try something new or different. Hence this light, tangy egg curry, a minimalist approach. I think my recipes are just apt for a bachelor or a newly married girl settling abroad. Let us do it which will take little more than 1/2 an hour.

Egg : 6
Tomato : 1big
Green Chilli : 2-3
Cumin Powder : 1tsp 
Coriander Powder : 1/2tsp
Turmeric Powder : 1tsp
Kashmiri Chilli Powder : 1tsp
Salt : As Required
Cumin Seed : 2pinches
Coriander Leaves : 2sprig
Bayleaf : 1
Oil : 2tbsp

Boil the eggs in enough water for about 5 minutes. Leave it for some time and peel the shell cautiously. Wash carefully under running water.

Make slits on both ends. Rub with salt, turmeric powder, half of chilli powder and cumin powder. Keep aside for 5 minutes.

Wash and chop the coriander leaves discarding the roots. Wash and slit the green chillies. Wash and roughly chop the tomatoes discarding the seeds.

Heat oil in a wok. Lightly fry the boiled and marinated eggs at low heat. Keep aside.

Temper the oil with cumin seeds and a bayleaf. Add the chopped tomatoes, salt and turmeric powder. Stir till the tomato pieces melt and separates from the oil.

Add the remaining cumin and chilli powder, coriander powder and slitted green chilli. Stir for 1/2 a minute.

Add one medium cup water. Bring to boil. Add the fried eggs. Let boil for 3-4 minutes.

Add the chopped coriander leaves. Cook for another 1/2 a minute. Its done.

Enjoy with steamed rice.

1 comment :

  1. A very simple, quick egg curry that can be done in a jiffy and enjoyed with steamed rice.