Thursday, 20 October 2016

EGG DRY CURRY



If I say we can prepare this egg curry without using any spices or may be minimal spice would you believe? You have to because I have exactly done that. It can be an easy solution on a busy weeknight.... As told earlier a number of times... my senior is an ardent egg lover, hence I have to think of bringing in variety in its preparation. Given the health benefit of having eggs, non availability of our kind of fish at the place we live in, I find it extremely convenient to prepare an egg curry at least twice a week. As the senior of my men always say spend less time in kitchen, be smart, cook less. With the age factor given and lethargy gripping in... I think I am finally giving in to that... By the time my junior steps out home to explore the world, I perhaps will come down to grilled stuffs and salads for the two of us... the small eaters.

The very thought of living far from my teen has a piercing effect on me. I remember the younger him sitting on mamma's lap while going to and from school. On his birthdays I even cooked for 35-40 guests with ease.... now I am so scared.... So need to accept I am aging.... In tune with simple cooking solutions for myself and you all, let us do this quick  Egg Dry Curry in few easy steps using minimal spices. Using whole garam masala for tempering makes the curry flavoursome.....

INGREDIENTS :
Egg : 8
Plain Yogurt : 1medium Cup
Onion Paste : 2tbsp
Garlic Paste : 1tbsp
Ginger Paste : 1tsp
Cumin Powder : 1/2tsp [optional]
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Cinnamon Stick : 2 one inch
Green Cardamom : 3-4
Clove : 2-3
Bayleaf : 1
Sugar : 1/2tsp
Oil : 4-5tbsp

METHOD :
Boil the eggs in enough water for about 6-8 minutes. Let cool. Drain the water and discard the shell.

Slit both ends of the eggs and rub with little salt and turmeric.

Heat oil in a wok and lightly fry the eggs in batches. Keep aside.

Temper oil with a bayleaf, cinnamon stick, green cardamom and clove.

As you get a nice aroma, add the onion paste. Fry till golden brown.

Add the ginger and garlic paste and fry for 2-3 minutes.

Beat the yogurt and add to the wok. Mix well and stir for 2 minutes.

Add the cumin powder, turmeric powder, red chilli powder and salt. Stir for a minute.

Add a small cup of water. Let it come to boil.

Add the eggs and let cook for 6-8 minutes till the curry dries up. Add the sugar, stir well.

Its done. Transfer to a serving bowl. Serve hot with rice or chapati.




8 comments :

  1. I can literally live on eggs every single day of my life and no guesses this egg curry has got me salivating. I simply love the gorgeous color of the thick gravy and I can imagine how delicious it must have tasted by just looking at it.

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    1. Thank You so much Piyali for all the lovely words... after a long long wait...

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  2. Quick and simple as well in my house, egg dish now and forever always a big welcome.

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    1. So rightly said Navaneetham... it is truly so....

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