KONKANI EGG CURRY

The lady who loved cooking and compiling them in her blog is suddenly in a 'no mood' mode. Everything seems to be boring sort of. When passion seems to be boring, perhaps it is time to take a break. Priorities keep changing and we definitely need to prioritise things. With the only son in the high school, my mind gets extremely bothered with his studies, specially when it is the last thing in his to do list. A long summer holiday and he is doing anything except for studying, that bothers me a lot. To that, the news back home that the mother is not doing well with uncontrolled sugar level does make one sad. A caring and responsible brother and sister-in-law do not let you go crazy though. Hence, I sat with the computer early morning to concentrate on writing a recipe, at least that can deviate the mind. This is A Konkani Egg Curry. Preparing an egg curry is a regular at home. I was going through google for a different kind of egg curry recipe and came across a number of Konkani egg curry recipes. I specifically liked this recipe by Shwetha Shanbag of curryaffairs.com, which has a simplistic approach. I drew the inspiration from her recipe with my inputs. Like I added cumin and coriander which is not there in the original recipe. Let us prepare my version of Konkani Egg Curry together.

Recipe Inspiration : curryaffairs.com

INGREDIENTS :

Egg : 5-6
Onion : 1medium [sliced]
Shredded Coconut : 1/2small cup
Black Pepper : 8-10
Cinnamon : 1one inch stick
Green Cardamom : 2-3
Cloves : 2-3
Cumin Seed : 1/4tsp + 2pinches
Coriander Seed : 1/4tsp
Red Chilli : 4-5
Turmeric Powder : 1/2tsp
Salt : As required
Tamarind : 1/2tsp[deseeded]
Oil : 3-4tbsp

METHOD :

Wash the eggs carefully and boil in enough water. Let cool, take out the shell. Wash again and slit little on both the sides. Apply a little of salt on them.

Dry roast 1/4tsp cumin seed, coriander seed, black pepper, cinnamon, cardamom, cloves, red chillies for 2 minutes. Put in to a grinder.

Add the shredded coconut and tamarind also to the grinder. Add a little of water for a smooth paste. Grind to a paste pausing at regular intervals.

Heat the oil in a wok and temper with cumin seeds. Add the sliced onions and fry till golden brown.

Add the spice paste and fry for 2 minutes. Add the turmeric powder and salt. Fry for a minute or two.

Add a cup of water and let boil for 3-4 minutes at low heat.

Add the boiled eggs and cook  for another 2 minutes. It is done.

Serve with steamed rice. Enjoy!